Dreaming in Red White and Blue

It’s been cold here!  Like REALLY cold.  Like so cold that even my Siberian Husky doesn’t want to go outside.  I usually don’t mind the cold, but I don’t like it when you walk outside and your sinus passages freeze up instantly, it hurts to breathe, and any bit of exposed skin immediately starts to ache. 

To combat the cold I’ve been dressing in many, many layers. (I feel like that kid from “A Christmas Story” who can’t put his arms down.)  And I’ve been making lots of warming comfort foods.

Last night I made a family favorite, chicken tortilla soup. A little spicy and a lot warming, as comfort foods go, this one won’t kill your diet.

Here’s how I make it.

Ingredients:

 

Olive oil, black beans, garlic, basil, lime, long grain rice, chicken broth, onion, taco seasoning, Rotel tomatoes (I use mild but go for spicy if you like it hot.  Also if you can’t find Rotel, you can substitute a jar of your favorite chunky salsa), cumin, cilantro, poblano pepper (or your choice of chili pepper).  And not pictured chicken breast and zucchini.

 

I start by cutting up one chicken breast and browning it in a little olive oil in a large heavy bottom pot.  Meanwhile, dice the medium onion and the poblano pepper (seeds and ribs removed) and throw them into the pot.  Cook until the veggies start to soften.  Then grate in one clove of garlic and sauté just for a minute or two (be careful, burnt garlic is not yummy!) 

 

 

Add ½ an envelope of taco seasoning, 2 cans of Rotel, a tablespoon of cumin, 2 tablespoons of chopped cilantro (or more if, like me, you love cilantro) and a 3 or 4 basil leaves chopped.

Drain and rinse a can of black beans and throw those in too.  Then add about 6-7 cups of chicken broth.  Now bring to a simmer and let this all cook for about 30 minutes (or longer if you want, the great thing about this soup is I can start it early and leave it on the stove on low for several hours if I want)

 

30 minutes before you are going to serve cook your rice.  I usually combine 2 cups of uncooked rice with 3 cups of water in a large bowl and microwave for 20-30 minutes.  You don’t want sticky, mushy rice.  You want it to maintain a bit of a bite and fluff easily. Once done I squeeze in the juice of one lime and fluff it up with a fork.

 

While the rice is cooking chop one small zucchini into half moons and add them to the pot.  Let them cook until they are tender crisp and you are ready to serve!

 

To serve, add a couple of spoonfuls of rice to your bowl, ladle your soup over the rice and add your toppings.  I like to add a little (or a lot) of shredded Monterey Jack, a few slices of avocado, a dollop of sour cream and some crushed up tortilla chips.  Sometimes I add some fresh pico de gayo too for a little more kick and some fresh tomato taste.

 

My kids love this dish.  They usually get themselves a big pile of tortilla chips and scoop up the soup and rice with the chips.  This soup is so easy and quick to make too and it tastes even better the next day, so be sure to make enough for leftovers!

It’s been cold here!  Like REALLY cold.  Like so cold that even my Siberian Husky doesn’t want to go outside.  I usually don’t mind the cold, but I don’t like it when you walk outside and your sinus passages freeze up instantly, it hurts to breathe, and any bit of exposed skin immediately starts to ache. 

To combat the cold I’ve been dressing in many, many layers. (I feel like that kid from “A Christmas Story” who can’t put his arms down.)  And I’ve been making lots of warming comfort foods.

Last night I made a family favorite, chicken tortilla soup. A little spicy and a lot warming, as comfort foods go, this one won’t kill your diet.

Here’s how I make it.

Ingredients:

 

Olive oil, black beans, garlic, basil, lime, long grain rice, chicken broth, onion, taco seasoning, Rotel tomatoes (I use mild but go for spicy if you like it hot.  Also if you can’t find Rotel, you can substitute a jar of your favorite chunky salsa), cumin, cilantro, poblano pepper (or your choice of chili pepper).  And not pictured chicken breast and zucchini.

 

I start by cutting up one chicken breast and browning it in a little olive oil in a large heavy bottom pot.  Meanwhile, dice the medium onion and the poblano pepper (seeds and ribs removed) and throw them into the pot.  Cook until the veggies start to soften.  Then grate in one clove of garlic and sauté just for a minute or two (be careful, burnt garlic is not yummy!) 

 

 

Add ½ an envelope of taco seasoning, 2 cans of Rotel, a tablespoon of cumin, 2 tablespoons of chopped cilantro (or more if, like me, you love cilantro) and a 3 or 4 basil leaves chopped.

Drain and rinse a can of black beans and throw those in too.  Then add about 6-7 cups of chicken broth.  Now bring to a simmer and let this all cook for about 30 minutes (or longer if you want, the great thing about this soup is I can start it early and leave it on the stove on low for several hours if I want)

 

30 minutes before you are going to serve cook your rice.  I usually combine 2 cups of uncooked rice with 3 cups of water in a large bowl and microwave for 20-30 minutes.  You don’t want sticky, mushy rice.  You want it to maintain a bit of a bite and fluff easily. Once done I squeeze in the juice of one lime and fluff it up with a fork.

 

While the rice is cooking chop one small zucchini into half moons and add them to the pot.  Let them cook until they are tender crisp and you are ready to serve!

 

To serve, add a couple of spoonfuls of rice to your bowl, ladle your soup over the rice and add your toppings.  I like to add a little (or a lot) of shredded Monterey Jack, a few slices of avocado, a dollop of sour cream and some crushed up tortilla chips.  Sometimes I add some fresh pico de gayo too for a little more kick and some fresh tomato taste.

 

My kids love this dish.  They usually get themselves a big pile of tortilla chips and scoop up the soup and rice with the chips.  This soup is so easy and quick to make too and it tastes even better the next day, so be sure to make enough for leftovers!