It is now mid-April -- well into spring. Yet, all week we have dealt with cold 30-40 degree weather and rain. It's been dreary, to say the least, and I've been more than a bit cranky as I wonder aloud why spring has not yet arrived. I was trying to decide what to make for dinner on Thursday night, and by the time I got home from work I had determined that it had to be soup. A nice warm bowl of delicious, hearty soup would surely warm my spirit on a cold April day. I had some chicken in the refrigerator that I had to use up or freeze, so I decided I'd make something with that. I had this vague idea of making "Chicken Tortilla" soup, but I didn't really know what that entailed -- and since this was a last-minute meal, I had not gone shopping for any special ingredients. I decided to peruse AllRecipes.com for some general direction, then raid my pantry to see what I could throw together. This was the result.
Ingredients:
- 3 boneless, skinless chicken breasts, cubed
- 1 can of black beans
- 1 can of enchilada sauce
- 1 small onion, diced
- 8oz salsa*
- Chicken broth
- Seasonings to taste: salt, pepper, chili powder, cumin, paprika
- 1 Tbsp. olive oil
Directions:
Heat oil in a skillet over medium heat, and add chicken and spices to taste. Cook until chicken is no longer pink in the center. Add chicken to a stock pot, along with beans, enchilada sauce, salsa, and onion. Add enough broth to make it soupy -- use your own discretion. I ended up adding a little bit of flour, too, to thicken it up. Season with additional spices, if desired. Serve topped with shredded cheese and tortilla chips.
*For the salsa, I used some homemade salsa that I had leftover from a couple of weeks ago. A friend gave me this recipe -- it is SO easy and SO good!!
I thought it turned out great, especially for a "see what's in the pantry and try to make something of it" sort of meal. The cheese and tortilla chips are a must, in my opinion :) I think I'll be making this one again -- it was very simple and quick to make! To make it even easier, just get a rotisserie chicken, shred that, and add some extra seasoning when you make the soup.
Ingredients:
- 3 boneless, skinless chicken breasts, cubed
- 1 can of black beans
- 1 can of enchilada sauce
- 1 small onion, diced
- 8oz salsa*
- Chicken broth
- Seasonings to taste: salt, pepper, chili powder, cumin, paprika
- 1 Tbsp. olive oil
Directions:
Heat oil in a skillet over medium heat, and add chicken and spices to taste. Cook until chicken is no longer pink in the center. Add chicken to a stock pot, along with beans, enchilada sauce, salsa, and onion. Add enough broth to make it soupy -- use your own discretion. I ended up adding a little bit of flour, too, to thicken it up. Season with additional spices, if desired. Serve topped with shredded cheese and tortilla chips.
*For the salsa, I used some homemade salsa that I had leftover from a couple of weeks ago. A friend gave me this recipe -- it is SO easy and SO good!!
I thought it turned out great, especially for a "see what's in the pantry and try to make something of it" sort of meal. The cheese and tortilla chips are a must, in my opinion :) I think I'll be making this one again -- it was very simple and quick to make! To make it even easier, just get a rotisserie chicken, shred that, and add some extra seasoning when you make the soup.
ABOUTME
Hi there! My name is Dana and I live in West Michigan with my husband, Tom and our dog Copernicus. I created this space as a place to share the things I learn along this journey I call life. I work in marketing and I'm a sort of Jane of All Trades, interested in all things nature, gardening, cooking, exploring and learning new things. This blog is a conglomeration of my interests, hobbies, life and life lessons. Thanks for stopping by!