Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Quick tortilla chicken soup

Three Many Cooks
Tortilla chicken soup with chipotle peppers to add flavor, heat, and smoke.

By Sharon AndersonThree Many Cooks
Serves 6 to 8

Top soup with any or all of the following: grated pepper Jack cheese, diced avocados, light sour cream, chopped fresh cilantro, hot red pepper sauce.

1 pound (2 large) boneless chicken breasts, halved cross-wise to form two thin cutlets
1-1/2 tablespoons olive oil, separated
1/2 teaspoon salt
1 tablespoon chili powder
1 large onion, cut into medium dice
4 large garlic cloves, crushed
2 tablespoons canned chipotle peppers in adobo, minced
2 quarts low-sodium chicken broth
1 can diced tomatoes (fire-roasted if you can find them)
2 cans black beans, not drained
6 ounces tortilla strips
1 lime, cut into eighths

1. Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with 1-1/2 teaspoons of the oil, salt, and chili powder to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5 to 6 minutes. Transfer to a plate and cut (or shred when cool enough to handle) into bite-size pieces.

2. Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to sauté until fragrant, about a minute longer. Add chicken broth, tomatoes, and black beans. Bring to a boil, reduce heat to medium low and simmer partially covered and skimming foam as it surfaces, to blend flavors, about 5 minutes.Stir in chicken and turn off heat.

3. Place a portion of tortilla strips in each bowl, ladle over hot soup, and top as desired, letting each person squirt in a little lime.

Tips:

  • To speed the cooking process, heat the broth in the microwave while the onions and garlic are cooking.
  • The chipotle peppers add flavor, heat, and smoke. They’re usually located in the Mexican section or Hispanic aisle of the grocery store.

Click here to read the full Stir It Up! blog post

Back to Index

19 of 44
of stories this month > Get unlimited stories
You've read  of  free articles. Subscribe to continue.

Unlimited digital access $11/month.

Get unlimited Monitor journalism.