I tried, conquered & devoured this recipe over the weekend. The lime makes a huge difference in cutting the rich texture with a hit of sweet acidity – and Jessica from HowSweetEats was right — cream (sour cream, to be exact) really does make everything better. And — per her suggestion, I threw in black beans. Over the top delish, with an extra hit of protein.
Oh and skip the take-out. This soup from start to finish, no joke, really does only take 30 minutes. Now – you know what’s for dinner this cold wintry eve.
Easy One Pot Tortilla Soup recipe here
As I’m not a huge fan of cilantro (it overwhelms my t-buds) these are my suggested garnish strategies:
- whole wheat tortillas/tortilla strips, toasted in the oven (I sprinkled kosher salt & cracked black pepper to taste)
- shredded carrots or celery for extra crunch
- sour cream or 2% greek yogurt
- shredded cheddar or
- lime slices
In a large pot add olive oil and heat on medium heat. Add onion and pepper and saute until soft, about 5 minutes. Add garlic and sprinkle in cumin and cayenne and stir. If using chicken, cut into small chunks, season with salt and pepper, and add to onions and peppers. Brown on each side, about 8 minutes total. You can also use pre-cooked, shredded chicken and add it in at this time, just proceed to the next step.
Pour in chicken stock, chilis and enchilada sauce. Bring to a boil, reduce and simmer for 30 minutes (or longer if you want). Right before serving, stir in sour cream. Serve with tortilla strips, avocado, cheese, sour cream and lime.
via howsweeteats.com
