Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup

What You'll Need:

1 Small Rotisserie Chicken, pulled and shredded white and dark meat

8 Cups Chicken Stock

4 Cans White Northern Beans, drained and rinsed 

2 Poblano Peppers, seeded and chopped

1 Large Jalapeño, seeded and chopped

1 Red Pepper, seeded and chopped 

1 White Onion, chopped (save a third for garnish)

2 Garlic Cloves, minced 

Cumin

Chili Powder

1 Freshly Ground Dried Chipotle Pepper

2 Tbs Corn Meal

1 Tsp Corn Starch

Salt

Cilantro, chopped 

Sour Cream

Olive Oil

In a large dutch oven, sauté on medium heat your chopped poblano peppers, jalapeño pepper, red pepper, white onion and minced garlic in 2 tbs of olive oil for 2-3 minutes. Add in 1 tsp of cumin and red chili pepper each, along with the freshly ground dried chipotle pepper. Stir and cook for another 1-2 minutes on medium heat to brown up the veggies in the seasoning.

Fold in shredded chicken and cook for another 3 minutes. Add in more cumin and chili pepper, along with salt to taste. 

After 3 minutes, add in white beans and chicken stalk and bring to a high simmer for 10 minutes. Reduce heat and stir in 2 tbs of corn meal and 1 tsp of corn starch. Cook on low for another ten minutes. If you like it spicy, add in some cayenne pepper. 

Garnish with fresh cilantro, fwhite onion, sour cream and more freshly ground chipotle pepper.

Serve with quesadilla points. Enjoy!

Thai Chicken Soup

Thai Curry Chicken Soup

What You'll Need:

8 Cups Chicken Broth

2 15 oz. Cans Coconut Milk

1 4 oz. Jar Red Curry Paste (I use about 3 oz)

1 Small Roasted Chicken from the Deli (pull both the white and dark meat into medium shredded pieces)

6 Large Baby Bella Mushrooms (stems removed and thinly sliced)

3 Large Carrots (thinly sliced)

1 Red Pepper (thinly sliced)

1 White Onion (thinly sliced)

1 Package of Pad Thai Rice Noodles

1 Whole Lime

Fresh Chopped Cilantro for Garnishing

Red Chili Pepper

Thai Basil (optional - has a black licorice taste)

In a dutch oven, bring the chicken stock and coconut milk to simmer - not quite a boil (about five minutes). While the base is heating up, slice up your vegetables.

Once simmering, add in about 3/4 of your 4 oz. Jar of red curry paste and mix thoroughly. Add in your sliced carrots, mushrooms, red peppers and onions.

Let simmer on high for 15 minutes. Meanwhile, pull the chicken from your store-bought roasted chicken and chop your cilantro. 

After 15 minutes, add in the chicken, rice noodles and the juice of a freshly squeezed lime. At this time I added in a half teaspoon of red chili pepper flakes and a half teaspoon of Thai basil as well. If you don't have either, don't worry. The red chili pepper flakes simply add heat, and the Thai basil adds a soft and very mild licorice note.

Let simmer for 8-10 more minutes. Check that the chicken is warmed through and the noodles are soft.

Serve in a shallow bowl and garlish with chopped cilantro and lime slices. I always add more red chili pepper flakes because the spicier the better.

Enjoy!