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 lime
- 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).