Everyone knows that January marks the New Year, but in the United States, it’s also National Soup Month! What better way to warm up these winter days than a nice bowl of steaming liquid goodness.
Just for you, I have provided a recipe of my absolute favorite low-calorie soup (resolution is still in full force!) that still packs a full-calorie flavor. This recipe is from our favorite thirty-minute-meal woman, Rachael Ray (tweaked by me) and it only takes twelve minutes to prepare!
Ingredients you need:
- 3 cups chicken stock
- 1 pound chicken tenders
- 1 bay leaf, fresh if available
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
- 1 (28-ounce) can of crushed fire-roasted tomatoes
- Salt
- 4 cups corn tortilla chips, lightly crushed
- 2 cups shredded fresh-smoked mozzarella or smoked sharp white cheddar cheese, 3/4 pound
- 1 lime, cut into wedges
- 1/2 red onion, chopped
- Fresh cilantro leaves, chopped for garnish
Directions:
1. Bring the broth to a simmer and add the chicken tenders, poach them for six to seven minutes with a bay leaf.
2. While the chicken poaches, heat the EVOO in a medium soup pot or deep skillet over medium high heat. Add the onions and garlic to the skillet and cook them for five minutes then stir in chipotles and tomatoes.
3. Remove the chicken from the stock, dice it and then add it to the soup. Strain the stock then add it to the soup.
4. Crush tortilla chips in the bottom of each soup bowl. Ladle the hot soup down over the top and top with cheese. Serve with lime, onions and cilantro. For a decadent flavor, I put sour cream on top.
Enjoy your month of soup!
