As Jennifer’s previous post entailed, we are going through a bad weather time in D.C. Rainy days and cold nights are perfect for hot meals! Tonight, I felt like having a slightly spicy and satisfying soup. I used rachel ray’s tortilla soup as inspiration, but added my own twist. Whenever you are making a soup, feel inspired to throw in chopped red bell pepper, it adds a tangy and sweet taste and only 1/2 cup of chopped red pepper has 240% of your daily vitamin C!
Word to the wise: soups are wonderful when frozen in small batches. If you make a very large pot of soup, you can freeze them in small containers and use them whenever you need a fast meal.
4 chicken breasts, chopped into bite size pieces (if vegetarian, substitute black beans)
1 1/2 tablespoons of canola oil
1 can petite diced tomatoes
1 zucchini, chopped
1 cup of frozen corn
1 red bell pepper, chopped
2 boxes of chicken broth (32 oz, preferably organic)
1 teaspoon cumin
1/2 teaspoon chili powder
3 cloves garlic, minced
tortilla chips (to crumble over top of soup)
cheddar cheese (cabot 50% light cheddar)
*If you want to make this dish really pop- marinate the chicken in lime juice for at least an hour and then saute with 1 1/2 tablespoons of oil over a hot pan until browned. If you don’t have the time, saute the chicken in one teaspoon of poultry seasoning over a hot pan.
Then add the zucchini, red pepper until softened. Add garlic and cook for 30 seconds.
Add the chicken broth, diced tomatoes, corn and seasonings. Put heat to boil, then let simmer for about 10 minutes. Crumble the tortilla chips and cheese on top. Perfect for a rainy night!
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