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 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