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In five days I will be on my way to the land of the blazing sun, trail rides among the cacti, prickly pear margaritas and a lunchtime dessert buffet guaranteed to make me gain a couple of vacation pounds. This paradise is also known as Tanque Verde Ranch in Tucson.
To say that I am looking forward to this would be an enormous understatement. This winter's cold winds, relentless snow and some unexpected travails has me aching for a southwest getaway.
I want to feel the sun on my skin without the threat of frostbite. I want to hike high up into Saguaro National Park. And I want to pretend, for a few days, that I have nothing more pressing to do than round up some stray calves.
In anticipation of this trip, I cooked up a delicious pot of chicken tortilla soup, using a recipe from Pioneer Woman.
(I once made a chocolate sheet cake she blogged about and my life hasn't been the same since. In a good way.)
It's warming and nutritious, full of southwestern flavors. And if you like it spicy, add some grated jalapeno jack cheese on top before serving. This is one of those soups that's even be better the next day, so be sure to pack it for lunch.
If you can't get to Tucson, this might be the next best thing.
Chicken Tortilla Soup
adapted from The Pioneer Woman
1 lb. boneless, skinless chicken breasts
2 Tbsps. olive oil
1 Tbsp. chile powder
2 tsps. cumin
1 tsp. garlic powder
1/2 tsp. salt
1 cup diced onion
1/2 cup each, diced yellow and red bell pepper
3 cloves garlic, minced
1 15 oz. can diced tomatoes with green chilies
1 32 oz. box low sodium chicken broth
3 Tbsps. tomato paste
4 cups hot water
2 cans black beans, drained and rinsed
3 Tbsps. corn meal or masa
1/2 cup chopped fresh cilantro
4 whole corn tortillas, cut into strips about 1" wide
Preheat oven to 375.
Mix cumin, chili powder, garlic powder and salt together in a small bowl. Drizzle 1 Tbsp. of the olive oil onto the chicken breasts, then sprinkle about a third of the spice mixture on both sides of the chicken. Place in a baking dish and bake until cooked through, about 20 minutes (depending on the thickness of the chicken). When it's done, remove to a cutting board and chop roughly and set aside.
Heat remaining 1 Tbsp. olive oil in a large stockpot or Dutch oven. Add onions, bell peppers and garlic. Once the vegetables begin to soften slightly, add the remaining spice mixture. Cook one more minute, then add the can of tomatoes, chicken broth, tomato paste, water and black beans. Bring to a boil, then reduce heat and simmer for 45 minutes, uncovered.
Add chicken to the soup.
Mix cornmeal with 1-2 Tbsps. of water to make a thick paste. Pour into the soup, mix well then simmer an additional 30 minutes.
Check seasonings, adding whatever you may need to get the spice level where you like it.
Turn off heat and allow to soup to sit for 15 minutes. Five minutes before serving, gently stir in tortilla strips and cilantro.
Garnish soup with any or all of the following: shredded jack or cheddar cheese, sour cream, diced avocado, diced red onion, pico de gallo.
Don't miss me too much while I'm gone!
