There is nothing like a nice, warm bowl of soup, on an icy cold winter day. Whether used as a side dish or the main meal course, soups are a great lunch or dinner go to, for those days you desire a healthy, well-balanced meal, without all the hassle and mess that can come along with whipping up a series of complex dishes. You can literally have all the nutritional value you need, in one serving. While traditional favorites such as tomato basil and chicken noodle are great for when you are in the mood for basics, We’ve found that, unless you’re in bed with the flu, the classics are not always substantial enough for me. During winter, We really crave hearty soups with a flavorful punch. Each recipe is fast, easy, and super tasty! So give them a try, and tell us what you think.
Gina Neely’s Hot and Spicy Tortilla Soup
Ingredients | Serves about 4 to 6
- 2 tablespoons of vegetable oil
- 1 onion, finely diced
- 1 yellow bell pepper, diced
- 1 jalapeno, seeded and diced
- Salt and freshly ground black pepper
- 1/2 teaspoon ground cumin
- 32 ounces low-sodium chicken broth
- 1 (14.5-ounce) can diced Mexican style tomatoes
- 1 cup frozen corn kernels, thawed
- 1/4 cup roughly chopped cilantro, plus 2 tablespoons
- 1 (12-ounce) boneless skinless chicken breast, diced
- 1 cup crushed tortilla chips
- Sour cream, for topping
- Monterey Jack, shredded, for topping
- 2 limes, wedged
In a large heavy bottomed pot, heat the oil on medium-high heat. Sauté the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.