Don't Knock Chicken Soup!

I'm emerging from the ashes!!  For months I managed to dodge that nasty cold/flu that everyone around me was getting.  Then Tom and I went  a lovely, romantic Caribbean cruise, and we both got hit with that bug halfway through.  SERIOUSLY????!!  So much for our romantic get-away; the Love Boat turned into the Coughing & Hacking Boat!

I pushed through and still went cave tubing and zip lining (that cold isn't ruining my vacation!)

 

 ...but when I got home, I was flattened!  My energy was zapped.  All I wanted to do was sleep.  It's one of those vicious Catch 22's.....no energy to cook or grocery shop, and no energy because I wasn't eating.  After a few days, I decided enough was enough.  I had to cook, and I needed chicken soup!

There's some actual science that supports the old wives' tale that chicken soup helps relieve cold and flu symptoms....the aromatics used are powerful anti-inflammatory ingredients, the bones add essential minerals, and the heat itself helps loosen up congestion.  And come on, it's just good old-fashioned comfort food, right?  That makes you feel better with each bowlful.  So off I went to the store for chicken soup ingredients.

Not one to go with the usual suspects, I decided to make Chicken Tortilla Soup.  I thought a spicy version of chicken soup would help sweat out this dang thing....

I started with a base of onions, leeks, jalapeno peppers and garlic.  When they were softened and fragrant, I added shredded rotisserie chicken, black beans, fire roasted tomatoes, chicken stock and smoky spices, and let that simmer away

 Meanwhile, I heated a little olive oil in my cast iron skillet (just enough to cover the bottom), and pan fried corn tortillas that I cut into strips. 

I added some chopped cilantro, lime zest & juice, and a pinch of salt (about 1/4 teaspoon; I've measured my pinches!) to the soup and let it cook for a little bit longer. And now it's time!!  You can lay some of the tortilla strips in the  bottom of the bowl and ladle the soup over them, but I like to  float them on top for a crispy bite.  Add a little dollop of Greek yogurt (or sour cream, if you're one of THOSE) on top, and this is definitely not a bitter pill to swallow!!  Sure, it won't cure me, but it makes me feel warm and just a little bit better.

Sick or not, give this yummy soup a try......

Chicken Tortilla Soup                                                                                                         Serves 6

3 tablespoons olive oil, divided

1 cup chopped onion

2 small jalapeno peppers, seeded and chopped

1 leek, white and light green part thinly sliced

1 tablespoon chopped garlic (about 3-4 cloves)

2 cooked chicken breasts, shredded

1 14 oz can fire roasted tomatoes

1 14 oz can black beans, drained and rinsed

4 cups chicken broth

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon ancho chile powder

2 tablespoons chopped cilantro

Zest and juice from one lime

Salt to taste

4 corn tortillas, cut into strips

Greek yogurt for garnish

·         Heat 1 tablespoon olive oil in a large pot over medium high heat.

·         Add onion, jalapeno, leek and garlic.  Cook, stirring occasionally, for 5 minutes until softened.

·         Add chicken, tomatoes, black beans, broth, cumin, coriander, and chile powder.

·         Bring to a boil, then reduce heat and simmer, covered, for 20-30 minutes.

·         Add chopped cilantro, lime zest and juice, and salt to taste (about ½-1 teaspoon).

·         Continue cooking for 5 minutes, uncovered.

·         Meanwhile, heat remaining 2 tablespoons of olive oil in a large skillet over medium high heat.

·         Add tortilla strips and cook, tossing occasionally, until lightly browned and crisp.

·         Ladle soup into bowls, top with tortilla strips and a dollop of Greek yogurt.