Foodies Over 50

LINDA'S SINFULLY SIMPLE TORTILLA SOUP
By Linda Vernon

~~"You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food."~~

~~Al Roker

There are some things I love. Soup is one of them; another is Mexican food. Both speak of my southern California childhood and the comfort foods created in my mother’s kitchen. So what could be more perfect for me than Chicken Tortilla Soup?

Of course, there are some things I don’t like. I don’t like cilantro. There, I said it. I know, I know, in some circles that’s just blasphemy. So, I’m a blaspheming foodie. Sue me. I find the flavor overpowering, and consequently often leave cilantro out of dishes that traditionally contain it. You won’t find it in here. If you like it, add it.

Being over 50, as our blog title proclaims, means I’m also an empty-nester. That means I have no earthly need for the vats of soup I once made. I also don’t care to spend half-a-day preparing soup for one (or maybe two, if I can convince my dear husband that there’s nothing in the pot that will poison him).

So here is my very quick chicken tortilla soup recipe. It refrigerates well, if you don’t eat it all the first night. Be careful with the salt. Because of the canned foods used herein, I find I don’t need any salt at all. 

This dish is prepared using items you probably have in your cabinet or freezer right now. And if you don’t, add them to that list on the back of the envelope in the side pocket in your purse. 

No, not that pocket. The one with the broken zipper.

Enjoy!

Linda’s Sinfully Simple Chicken Tortilla Soup

1 chicken breast

1 15oz can chicken broth

1 can cream of chicken soup
1 4 oz can diced green chilis (not jalapenos, but Anaheim. I use Ortega brand)
1 15.5 oz can whole kernel corn with the juice
1 15 oz can black beans, rinsed WELL, otherwise your soup will be grey. Like dirty sweat-sock water.
1 cup commercial salsa, medium to hot
½ fresh jalapeno, minced
½ to 1 tsp chili powder
Granulated garlic
Onion powder

Garnish with:

Tortilla Chips/strips
Avocado
Sour cream
Shredded jalapeno jack cheese

Trim fat from chicken breast. Dust chicken with granulated garlic and onion powder. Mince jalapeno. Put chicken, jalapeno, and chicken broth in large, microwave-safe bowl with lid. Cook until chicken is done (about 5 minutes, depending on your microwave), remove from microwave and shred meat with two forks. Dump all contents into medium stockpot.

Add soup, chilis, corn, and black beans. Mix well. Add salsa and chili powder. Simmer for twenty minutes. Adjust seasoning. Serve with garnishes. Even cilantro.

Just don’t expect me to eat any of it.