SOUP OF THE MONTH

The Prowl’s pick of a recipe this month will transport you to warmer temperatures

When you think of Mexican culture, music, dance and delicious food may come to mind. But along with these staples, the image of a well-known dish of Mexico’s capital appears: tortilla soup.

There is something comforting about a hot cup of soup on a cold January night. What makes the experience better is a soup that reminds you of a warm vacation to shake the feeling of winter. Tortilla soup does exactly that.

Between the jalapeños, cilantro, tomatoes, black beans and all the other wonderful ingredients in tortilla soup, you will feel like you are on an all-expenses-paid trip to the beaches of Mexico. If you’re not a fan of spice, tortilla soup can be made with many other ingredients to suit your taste. This versatility is what makes tortilla soup so elite.

While it may still be the dead of winter, this simple tortilla soup recipe by Danny Boome from Food Network will leave you with a full tummy and dreams of a place much warmer than Wyoming.

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 14.5-ounce can fire-roasted diced tomatoes
114.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 avocado, pitted, sliced
1 cup shredded Monterey cheese

Instructions: In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapeños and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked, remove from the pot. When cool enough to handle, shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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