As I write this post from Tartine Manufactory in the Mission, it’s pouring. Again. We’ve seldom had a dry day this winter, which means there have been lots of weekends snuggled up on the lounge watching Netflix with warm drinks.
Naturally, there’s also been a lot of soup-making happening. Few dishes rival soup as the ultimate antidote to wet socks, soggy umbrellas, and the perpetual damp that we've experienced in the Bay Area of late.
Craving Mexican, I whipped up this easy, one-pot chicken tortilla soup last weekend. I LOVE chicken tortilla soup. It combines all the fresh and lively flavors of Mexican cuisine, with the hearty, warming properties of soup. It’s a complete meal, packed with veggies, lean protein, and high fiber carbs, in a single pot. A brimming bowl of this delish soup was just the lift we needed as we watched another wave of black clouds roll toward San Francisco.
1 tbsp extra virgin olive oil
1 red onion
3 cloves garlic
1 red pepper
1 skinless chicken breast, cooked
2 tbsp ground cumin
2 tsp dried oregano
½ tsp chili powder
½ tsp salt
1 cup low-sodium chicken broth
28oz (800g) diced canned tomatoes
1 cup frozen corn
Fresh cilantro (coriander)
Plain Greek yogurt
Crush the garlic, and finely slice the red pepper, and the red onion. Dice the chicken into small cubes.
Add the extra virgin olive oil to a large pot, place the pot on the stove, and turn the stove on to medium heat.
Add the garlic, onions, and peppers to the pot. Sauté the veggies, and garlic until soft and translucent, stirring frequently.
Add the ground cumin, dried oregano, and chili powder to the pot, and sauté for another 30 seconds or so until the spices release their aromas.
Add the chicken to the pot, followed by the chicken broth, diced tomatoes, frozen corn, and salt.
Cut the lime into quarters, and squeeze the lime wedges over the soup. Stir to combine the ingredients.
Bring the pot to the boil, then reduce the heat to low. Cook for 30-60 minutes on low heat, stirring occasionally. Add additional chicken broth if the soup becomes too thick.
Serve with dollop of plain Greek yogurt, and finely chopped fresh cilantro (coriander).