Is the weather chilly where you live yet?? Here in Kentucky, especially during the evenings, its obvious that fall has arrived! Every year when the leaves start falling and theres a slight nip in the air, I get into soup mode. I could eat soup everyday. I’ve made tortilla soup many, many times. Most of the time, I use a different recipe just because I like to experiment. I’ll share my favorite with you one day. Don’t let me forget! Anyway, I found this recipe on Sing For Your Supper blog. She had adapted the recipe from a William Sonoma cookbook. The broth for this is SO flavorful. I could’ve ate the it alone and been satisfied. The addition of the zucchini in this dish is great. It becomes super tender and just melts in your mouth.
Ingredients:
2 large chicken breasts, roasted in the oven and shredded
6 cups chicken stock
1/2 onion, chopped
2 small zucchini, peeled and chopped
1 large garlic clove, minced
1 tsp chili powder
1 tsp cumin
1/4 tsp chipotle chili powder
1/2 tsp salt
1/2 tsp pepper
juice from 2 large limes
Directions:
Heat about 2 tbsp of olive oil in a large saucepan over medium heat. Add chopped onion and zucchini and saute about 3 minutes or until slightly tender. Add garlic, chili powder, cumin, chipotle chili powder, salt, and pepper and stir until fragrant, about 2 minutes. Pour in the chicken broth and bring to a boil. Add in shredded chicken, reduce heat, and simmer 15- 20 minutes. Turn heat off and stir in lime juice. Pour into bowls and top with your choice of garnishes. I used crushed tortilla chips, shredded monterey jack cheese, and chopped cilantro.
*Serves 4
