answering requests

Sometimes my husband is kinda demanding. You see, 2 weeks ago I had a delicious fish recipe picked out for dinner but when he came home from work he decided that it was NOT what he was in the mood for. I told him that the only other recipe I had ingredients for is this soup I was going to make tomorrow night. He took one glance at the recipe & his mouth was watering. Make it I did.... and it was AH-MAZING! 

We ate it leftover 2 more nights that week and made sure to mark it as one of our new favorites (in my new cookbook of course). The next week Ben would be talking about the soup almost every day, saying "feel free to make that soup any time." So fast forward to the NEXT week (AKA last week) & Ben was requesting again (talk about a serious craving!). So I made THE soup again last week & we enjoyed it 2 nights, with the rest in the freezer for one night this week. 

So, I hate to build it up too much, it may not even be your cup of tea..... but without further ado.... 

Erin's Chicken Tortilla Soup

(adapted from this tomato soup recipe)

5 medium tomatoes, cut in half (about 1.5 pounds)

2 Anaheim chiles, cut in half & seeds removed

7 (1/4-inch-thick) slices onion

2 large garlic cloves, halved (or 1 tsp minced garlic)

Cooking spray

1/4 cup chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

48 oz carton fat-free, less-sodium chicken broth

1 rotisserie chicken, shredded

2 cans white shoepeg corn, drained

2 cans black beans, drained

1 can Rotel tomatoes, drained

1 can diced tomatoes

diced ripe avocado

shredded queso fresco (or other Mexican cheese)

more chopped cilantro

tortilla chips

1. Preheat broiler.

2. Arrange tomatoes, halved chiles, onion slices, & garlic on a foil-lined baking sheet. Coat them with cooking spray.  Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles and place in food processor along with onion & garlic.  Process for 1 minute or until well blended.   

3.  Move tomato mixture to large saucepan & cook on medium heat for 5 minutes, stirring occasionally.  Add cilantro & next 10 ingredients (through diced tomatoes) to the pot, allowing it to come to and stay at a boil while adding everything.  Cover & simmer for at least 15 minutes on lower heat until you are ready to serve!  

4.  Top each serving with the diced avocado, shredded cheese, & chopped cilantro.  Enjoy with tortilla chips, like Scoops!

It seems like a whole lot of work but it really doesn't take that long & broiling the tomatoes, etc. gives it GREAT flavor.  I hope you all enjoy & let me know if you try it!