Tortilla Soup

I kind of consider myself to be a soup connoisseur. I’ve tried soups filled with vegetables, broth-based, cream-based, meaty and even cold. Because I enjoy soup so much, I hardly every eat it from the can. Sure, it’s quick and tasty enough, but there’s nothing like leaning over a pot of fresh soup and sniffing the contents.

I realize that I often tout the joys of quick meals when you cook for the solo person. However, I also believe in treating yourself occasionally. When it’s cold and I have a slow weekend, I often try a new batch of soup. Whether it’s three-bean, bisque with a twist or even Mexican-style (I’ll share those recipes with you too), I’ve yet to find a soup I don’t like.
 
Forget about those fast-food soup stores. I’m cooking for one and I’m making my soup just the way I like it.

Tortilla Soup
2
boneless chicken breast halves, cooked and shredded
½ cup chicken broth
1/8
cup diced banana pepper rings
1/8
cup diced tomatoes with green chilies
1/4 small onion, chopped
1 clove garlic, minced
3/4 teaspoon fresh lime juice
1 teaspoon chopped fresh cilantro
1/8
teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
2 flour tortillas
3/4
teaspoon olive oil
Monterey Jack cheese
Recipe adapted from Bon Appetit.

Boil the chicken breasts on medium heat until done. In a separate pot, add the chicken broth, banana peppers, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.

Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.

Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Preparation Time: 15 Minutes

Cook Time: 55 Minutes

Makes 2 bowls