Mr. Pickles and I have also been busy trying to sell our shoe box in the city. Guess what? We sold her! She's been a good little condo for five years, but we're ready to move on to bigger and better things. Like my new kitchen with granite counters and stainless steel Bosch appliances. But we won't move into our new digs until June and we close on our condo at the end of April. Which means the Pickles clan is going to be moving back in with my folks for two months. So hopefully we'll have a spotlight series as I work in my mom's kitchen side by side with her. And you'll see some new fancy kitchen shots to boot. Mom's kitchen is oh so much better than my shoebox kitchen.
Like most of the United States, Boston had a mild winter and is having a very early spring. I can't believe all the flowers that are popping up! The magnolia trees are all about to burst open with blooms, too! To you folks in Russia and Europe who are reading this, I wonder what your winter has been like. I am still scratching my head trying to figure out how people found out about Mrs. Pickles Pantry across the globe. I am digging it, however! I feel so international.
It is almost time to put away the soup ladles for the season. But I had to blog about Mr. Pickles #1 favorite soup before doing so. Chicken Tortilla soup is easy to make and packs a powerful punch of tomato, onion, and pepper flavors. If you hate cilantro like Mr. Pickles does, don't omit it. I know that sounds silly, but the cilantro makes the soup and it isn't an offensively strong cilantro flavor. It's a hearty soup for sure thanks to black beans and tortillas. It is low fat if you omit the tortillas, cheese, and other garnishes and is just as tasty without them. Try this out if there is a chill in the air. It reheats well, too. I usually make a big ol' pot and pack some for lunch in the days that follow.
Chicken Tortilla Soup
1/8 c. canola oil
1 medium red pepper, diced
1 medium green pepper, diced
1 large red onion, chopped
2 cloves garlic, minced
2 tsp. dried oregano
1 tsp. cumin
3/4 tsp. chili powder
1 jalapeño pepper, seeded and finely diced
1- 14.5 oz. can petite diced tomatoes with juice
2 chicken thighs with skin on
4 c. chicken stock
1- 15 oz. can black beans, rinsed and drained
2 c. corn kernels (fresh or frozen)
1/2 c. minced fresh cilantro
salt and pepper to taste
blue tortilla chips, fresh avocado slices, shredded monterey jack and sour cream for garnish
In a large stock pot heat canola oil over medium-high heat. Sauté the red and green pepper, onion, garlic, oregano, cumin, and chili powder for 3 minutes, stirring occasionally, until onion is translucent. Add the jalapeño and tomatoes with juice, stir for one minute. Add the chicken thighs and chicken stock.
Bring soup to boil, then immediately reduce heat to simmer. Simmer uncovered for 20 minutes. Remove the chicken thighs, debone the meat off of the bones and skin, cutting into bite size pieces. Add chicken meat back into soup pot. Add the black beans and corn, return soup to boil. Remove soup from heat and add the cilantro, salt, and pepper.
Serve in a rimmed soup bowl with garnishes on the rim. Enjoy!
