Living Jenn

It finally falls in Southern California! Ok, our version of what we call fall, which means it’s a cross between warm and chilly our ‘weather’ can vary from morning to night, no matter what, when I think of fall I think of lots and lots of soups!

I come from a family that loved having soup we could eat soup every single day, no matter the weather or time of day. At first getting my husband to adopt my love of having soup was a struggle often he would look at me and say, “soup? It’s summer and 100 out!” But then I made my mom’s albondigas soup and he was hooked on soups. Like they say a way to a man’s heart is through his stomach.

This week is a crazy week my husband started out away for work he came back and started training new hires on how to work overnight at the station when he’s out of town again for work. When he’s away, I usually make a big pot of soup and eat that, salads, fruits and vegetables because I hate cooking for one. Today I made chicken tortilla or chicken enchilada soup-whatever you want to refer to it is fine with me. This soup is full of flavor and protein it’s not only good for lunch and dinner, but it’s perfect for a post-run or workout snack. Now, this is how I make my soup, which works for me, but you can adapt it to whatever works for you.

Chicken Tortilla or Chicken Enchilada Soups

3 chicken breasts-shredded (you can also use a whole chicken, thighs or even rotisserie chicken)
8 cups water
1 ½ tablespoons Better Than Boullion Chicken Base
1 large yellow Spanish onion-diced
2 medium tomatoes-diced
1 jalapeño-seeded and diced
10 sprigs cilantro
4 garlic cloves-chopped
3 canned whole green chilies (diced) or 7 oz. can of fire roasted diced green chilies
1 14 oz. can Mexican fire roasted diced tomatoes with chilies
1 15 oz. can whole black beans-drained and rinsed
12 oz. frozen corn
2 10 oz. can red enchilada sauce (hot or mild)
2 ½ teaspoons ground cumin
1 ½ teaspoons Gebhardt chili powder
2 teaspoons salt
1 cup masa harina
1 cup plus more for garnish medium cheddar cheese grated
1 cup plus more for garnish Monterey Jack cheese grated
4 corn tortillas cut into strips
¼ cup vegetable oil
1 tablespoon olive oil

In a 7-quart pot over medium-low heat, cook 3 chicken breasts in 6 cups of water with Better Than Bouillon Chicken Base until thoroughly cooked once done, remove chicken shred and add it back to the chicken broth lower heat to low. In a food processor, add onion and garlic, pulse until chopped or dice by hand. In a large deep pan over medium heat, add 1 tablespoon olive oil, then add onion and garlic. In the food processor, add bell pepper, pulse until chopped (or chop by hand) add to onion and garlic, cook until tender 5-10 minutes add to broth. Rinse and drain black beans, add to broth. In the food processor, add tomatoes and whole green chilies pulse until slightly smooth add to broth or chop by hand. Open frozen corn and enchilada sauce add to broth, then add cumin, chili powder, and salt. In a bowl, whisk remaining water and masa harina until smooth, add to soup and mix well. Last, add both kinds of cheese mix and cook for 20-30 mins.  While soup is cooking make pico de gallo and tortilla strips rinse food processor, add ½ onion, tomatoes, jalapeño and cilantro pulse until it’s a rough chop. Wipe clean pan add oil heat, add tortilla strips cook until crispy. Serve soup, add garnishes and enjoy!