Weekly Dish: Tortilla Soup with Chipotle

I got a Vitamix for Christmas! A professional Vitamix, complete with a dry container for grinding grains! I am ecstatic about this and though I have been excitedly and passionately making smoothies for a few days now, this is my first meal made in the Vitamix. Or at least part of it was made in it.

Tortilla Soup varies and can house a variety of ingredients. I love this one oh so much because of the addition of chipotle and also the inclusion of a few different vegetables which makes this a super-soup! Not one ounce of guilt involved. This is the combination of a few different recipes and it works wonderfully. If you like chipotle, you will love this…

Tortilla Soup with Chipotle

Place the following in a large saucepan or dutch oven:

2 bone-in Chicken breasts
8 cups homemade chicken stock
1/2 large yellow onion
2 garlic cloves, peeled
handful cilantro sprigs
1/2 teaspoon Real Salt

Meanwhile, place the following in a blender:
5 Roma tomatoes, cored
1/2 large white or yellow onion
4 garlic cloves, peeled
2 carrots, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1/4 of a red or yellow pepper
small chunk of cabbage
2 small slices of yellow squash
1/2-1 jalapeno, depending on desired heat level
1-2 chipotle chiles, plus 1-2 teaspoons adobo sauce, depending on desired heat level
2 Tablespoons olive oil

Lime wedges
Avocado, diced
Cotija cheese, crumbled
Fresh cilantro
Minced jalapeno
Crema Mexicana or Sour Cream

Bring the broth, onion, chicken, garlic, cilantro and salt to boil over medium-high heat; reduce the heat to low, cover and simmer until the chicken is just cooked through, about 20 minutes. Remove the chicken, let cool, and shred or dice into small pieces. Discard the bones. Pour the broth through a strainer; discard the solids.

Puree the vegetable mixture until smooth. Heat the olive oil in a Dutch oven over high heat until shimmering; add the tomato-onion puree and 1/8 teaspoon salt and cook, stirring frequently, until it is darkened in color, about 10 minutes. Stir the strained broth into the tomato mixture, bring to boil, then reduce the heat to low and simmer to blend flavors, about 15 minutes. Taste the soup and adjust any seasonings or add more adobo sauce for more heat. Add the chicken until heated through, about 5 minutes more. (Or place it all in a crockpot on low until ready to serve, which is what I do!)

To serve: put homemade tortilla strips* on bottom of individual bowls and ladle the soup into the bowls; pass the garnishes separately.

*Chips, unless baked, are not good for you and can wreak havoc on your health, as they are deep fried. Here is a baked tortilla chip/strip recipe:

Preheat oven to 425. Cut 8 6-inch corn tortillas into 1/2-inch-wide strips. Spread strips on a rimmed baking sheet; drizzle with 1 Tablespoon olive oil and toss until evenly coated. Bake until the strips are deep golden brown and crisped, about 14 minutes, rotating the pain and shaking the strips (to redistribute) halfway through baking. Season strips lightly with salt; transfer to a plate lined with several layers of paper towels.

Optional ingredients: Also can add corn and any kind of beans to the soup!


I am sharing this post at Real Food Wednesday and Frugal Days, Sustainable Ways.

Weekly Dish: Peach BBQ Sauce

Have you ever looked at how much sugar BBQ Sauce has in it? I thought it had to be that way and that’s what made it so good… but I came across this recipe with peaches for the added sweetness and it’s delightful (it does call for ketchup which has sugar in it, but there is no added sugar… and you can buy sugar-less ketchup at Whole Foods!).

It’s Gwenyth Paltrow’s recipe out of her new cookbook “My Father’s Daughter,” which I am looking forward to perusing, but haven’t yet (disclaimer!) Had to share.

Peach BBQ Sauce

1 cup chopped peeled fresh peaches or 9-10 oz. frozen sliced peaches, thawed and chopped
1/2 cup ketchup
2 Tbsp. fresh lemon juice (I used Apple Cider Vinegar for the acidity since I was fresh out of lemons and it was great!)
2 garlic cloves, minced
1 1/2 teaspoon adobo sauce from canned chipotle chilies in adobo (or 1 tsp. soy sauce if you don’t like the heat)
salt and pepper, to taste

Combine first 5 ingredients in small sauce pan. Season lightly with salt and pper and bring to boil over low heat. Reduce to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and puree until smoth. Season to taste with salt and pepper.

For Grilled Chicken:

4 skinless, boneless organic chicken breasts (I used bone-in breasts and thighs and it was also great)

Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temp for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

Prepare a grill to M-H heat. Brush rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.