Chicken Tortilla Soup

Hubby started a new shift last week, and we've been struggling. We went from graveyard to swing, so we're missing a lot of our family time in the afternoon. And I'm missing the time I got to plan and cook dinner every day. Now, I have to decide what we're going to eat the day before and have to do prep work before bed so that it is ready in time for him to go to work. I'm not loving it, but that's the life, and we're hoping it's only temporary.

Yay for Instagram! This was after we ate-not enough left over!

This recipe wasn't really an option as is, since we don't have time for slow cooker meals, unless I'm going to get up at 4am to make them. No thanks. But the soup looked so good that I decided to adapt the recipe for my Dutch oven, which just happens to be my favorite kitchen tool ever. Other than cooking the chicken the night before, this came together really quickly and was amazingly delicious. Hubby claims it's his new favorite soup-he liked it even more than my chicken noodle soup-and that's really saying something! The only change I will make next time is doubling the recipe. There just wasn't enough left over!

Chicken Tortilla Soup

*Adapted from Baked by Rachel (see the link for the slow cooker instructions)

3 chicken breasts, cooked with homemade taco seasoning, salt and pepper, and shredded**

1 tbsp butter

1 tbsp olive oil

15oz can sweet corn, drained

15oz can diced tomatoes, drained

5 cups chicken stock

3/4 cup yellow onion, finely diced (about half a medium onion)

1 medium green bell pepper, diced

1 serrano pepper, ribs and seeds removed and minced

2 cloves garlic, minced

1/2 heaping teaspoon chili powder

Kosher salt and pepper

Tiny pinch of sugar

Monterey Jack cheese, shredded

Seasoned tortilla strips

Sour cream

Cilantro 

Green onions, chopped

Melt butter and olive oil in a 5-quart Dutch oven on medium heat. Add diced onions and cook for 5-7 minutes, until softened. Add diced bell pepper and cook for another 3-5 minutes, stirring frequently. Season lightly with salt and pepper. 

Add minced garlic and serrano pepper and cook for 1 minute. Pour in 5 cups of chicken broth. Add cooked shredded chicken, corn, and diced tomatoes. Season again with salt and pepper, then add chili powder and a pinch of sugar. Bring to a boil and continue boiling for 20 minutes at medium-high heat, stirring frequently. Reduce heat and simmer for another 15-20 minutes or until ready to serve. Taste for seasoning and add more salt and pepper, if necessary.

Serve with a dollop of sour cream mixed in, then top with cheese, tortilla strips, cilantro, and chopped green onions. Enjoy!

**How to cook the chicken: I start with frozen chicken breasts. Place each one in a foil packet and top with a small drizzle of olive oil, a sprinkle of taco seasoning and salt and pepper. Close up the packets and bake at 375º for 45-65 minutes (for frozen chicken), or until the juices run clear. Shred in a stand mixer with a paddle attachment.