I think it might be Fall.
After a hot, hot summer, we’re pretty eager to jump on the Autumn bandwagon. And I know the internet is about to explode with pumpkin recipes and soups, but I say, bring it on. I won’t ramble on about my love for all things Fall, but I will let you know that I’m pretty excited about apple picking, hot chocolate sipping, and returning to the eternal quest for the perfect apple cider doughnut in Oregon (suggestions, anyone?).
This week is the first of the season with temperatures below 80 degrees ALL WEEK LONG in Portland. And the end of this week marks the start of football season, and Saturdays spent cheering on our C-A-T-S, and our adopted Ducks, as well. And that means it’s time to eat soup and chili and anything else that can simmer on the stove until game time.
So to kick off this season, I’m sharing my recipe for Chicken Tortilla Soup. It’s easy. There’s very little chopping required. It can be topped with any and everything. Avocado, avocado, avocado, tortilla chips, and avocado.
You can use any form of chicken you prefer (sauteed, poached, even grilled could be kind of interesting…), but I always pick up a rotisserie chicken at the market and just shred that bad boy for a true, lazy girl’s soup. (Plus, you’ll have some leftovers that you can use for any of your chicken recipe dreams.) If I have my timing down correctly (which I didn’t this time around), I usually make my own chicken broth to use in the soup. But store-bought chicken broth works perfectly too.
This recipe is kind of a launching point for any of your soup desires. Like beans in your soup? Add them. Have a hankering for some extra veggies? Throw them in there. Want a really thick soup? Just reduce the amount of chicken broth. Let your soup dreams come true.
This Chicken Tortilla Soup is one of my all-time favorites, and makes it into our soup rotation each Fall. A few other favorites to get you in that Autumn mindset:
Here’s to Autumn, soups, and our Kentucky Wildcats!
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 clove garlic, minced
- 2 chipotle peppers in adobo sauce, finely diced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 cup frozen corn
- 1½ cups fresh salsa
- 14.5-ounce can diced fire-roasted tomatoes
- 6 cups low sodium chicken broth
- 2 cups shredded, cooked chicken
- toppings: limes, avocado, tortilla chips, cilantro, shredded cheese, etc.
- In a large pot, heat the olive oil over medium heat.
- Cook the onion and garlic for 5 minutes, stirring occasionally. Stir in the chilies, chili powder, and ground cumin. Cook for a minute more.
- Add the frozen corn, salsa, tomatoes, and chicken broth. Bring to a boil.
- Reduce the heat and simmer for about 20 minutes. Stir in chicken.
- Serve soup with a squirt of lime juice, and your toppings of choice!