Tortilla Soup and New Recipes for New Year

This weekend we are headed into some very chilly weather.  We still don't have any snow, but it is quite cold in the mornings and evenings.  I plan on staying indoors as much as possible, getting some painting done inside our home with more fun accent color walls, taking down all our Christmas decor, and eating comforting meals, all while diving into my new Christmas presents' cookbooks.

This soup is so light, incredibly fast and easy, but packed with flavor.  My sister-in-law Cathy got our family hooked on this soup and we make it at least once a month.  So, if you over did it in the calorie department this holiday season, you won't have to feel guilty about devouring this at all!

My boss gave me Whiskey In A Teacup (she knows me so well!) and my husband gave me Cast-Iron Cooking complete with a new cast iron skillet and the cutest little silicone egg rings, so I can make my own "mcmuffins" to go!  I am looking forward to some down time in front of my fireplace, with morning coffee (maybe even "Irish Coffee" with a wee taste of  whiskey and whipped cream added) and cookbook time this weekend.

Tortilla Soup

Courtesy of (and adapted from) FoodNetwork.com

2 Tbl vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

1 chipotle in adobo sauce, minced

1 Tbl chili powder

2 tsp salt

6 cups chicken broth, low-sodium

1 cup corn kernels, fresh or frozen and thawed (I use Trader Joe's frozen roasted corn)

1 cup canned black beans, rinsed and drained

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro leaves (optional)

1/2 cup freshly squeezed lime juice (about 2 limes)

about a dozen corn tortilla chips

Optional Toppings:

mini Santa Fe style tortilla strips

lime wedges

sour cream

Mexican shredded cheddar cheese

fresh avocado, slices

Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes.  Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.  Add the corn, black beans, tomato, and chicken and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the cilantro and lime juice.  Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Greek Chicken Salad

Five Years Ago: Surf and Turf