MEXICAN CHICKEN SOUP

A few weeks ago, a chef I follow on Instagram posed a question to her followers about minimizing food waste. I commented that I often like to prepare a meat dish that serves more than we can eat in one night, and then I use the leftovers to create something new the following day. I don’t know about you, but I don’t usually like to eat the same thing two days in a row. I need variety to keep things exciting. Doing it this way saves time so you’re not starting from step 1 every night.

If you’ve roasted a chicken and you’re wondering what to do with all of the leftovers, look no further for a solution. While this delicious and easy recipe is not my creation (I got the original from a friend who got it from a book), I have shamelessly stolen it and made it my own over the years.  It’s a really tasty and ridiculously simple soup that is perfect for a cold winter day. But the best part is that you won’t spend all day preparing it. Instead, you can relax by a warm fire and cozy up with a good book or watch an old movie. You can obviously prepare chicken for the soup if you don’t have leftovers, but I like to make my Roast Chicken with Lemon-Butter Sauce and then save the leftovers for this soup the next day. Enjoy life! Don’t spend it all cooking.

SERVES 4

About 1 pound       cooked chicken off the bone, roughly chopped
1 cup                  Vidalia (sweet) onion, medium diced
¾ teaspoon                  fresh minced garlic
  ¼ teaspoon                  ground cumin
  ¼ teaspoon                  chili powder
14.5 oz can                  diced tomatoes with herbs, undrained
4 oz can                  diced green chiles, undrained
32 oz                  low sodium chicken broth
1 ½ teaspoon                  kosher salt
1                  ripe avocado, sliced
1 bunch                  fresh cilantro, leaves only
1                  fresh lime, cut into wedges
1 cup                  grated Mexican cheese blend
  ½ cup                 sour cream
  4                 corn tortillas
  3 tablespoons                 extra virgin olive oil

Preheat oven to 375 degrees. Using a pastry brush, spread olive oil on one side of corn tortillas. Sprinkle with salt. Cut strips about ½ inch wide, place on cookie sheet, and bake for 8-10 minutes, depending on desired crispiness.  

In a large dutch oven or pot over medium-high heat, drizzle 1½ tablespoons olive oil. Add onions, garlic, cumin, and chili powder and sauté for 3 minutes, stirring occasionally. Add in chicken broth, diced tomatoes,  green chiles, and chicken. Increase heat to high and bring to a boil, then reduce heat and simmer for 15 minutes. Season with 1½ teaspoons salt or as desired. Place in serving bowls. Squeeze a fresh lime wedge over soup. Add toppings as desired—cilantro, avocado, cheese, tortillas, and sour cream.