Menu Plan Monday

Menu for January 9-15

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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

Garnishes:
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.