Chicken Tortilla Soup

Sometimes in life, you gotta be the one who brings the heat to the fight. There are times to stand back and let others take the lead, allow a situation to work out on its own without your involvement. But life’s inflection points are the ones that require you to rise up, take on the challenge, and embrace the heat of the moment.

It’s with that mentality that I encourage cooking this Chicken Tortilla Soup recipe. Full of hearty protein, vegetables, and heat in the form of cayenne pepper, you can use this soup in the cold weather months to prepare you for the challenges that lay ahead. A mixture of pulled chicken, diced tomatoes, corn, and seasonings, it’s easy to make and will leave you ready to take on every day.

After all, life’s greatest victories aren’t won on salads. Embrace the heat in your life, and make this Chicken Tortilla Soup recipe. Let’s get supper on the table.

Grocery List	Recipe Quantity
1 White Onion	1 White Onion Diced
1 Bag of Frozen Corn	1 Cup of Frozen Corn
1 Jalapeno	1 Jalapeno (Diced)
1 Lb of Chicken	1 lb of Chicken cooked and Shredded
1 Box of Chicken Stock	4 Cups of Chicken Stock
1 Can of Fire Roasted Diced Tomatoes	1 Can of Fire Roasted Diced Tomatoes
Seasonings Mix – Chili Powder, Cumin, Cayenne Pepper	2 TBS of chili Powder, 1 TBS of Cumin, 1 TSP of Cayenne Pepper
1 Jar of Minced Garlic	2 TBS of Minced Garlic
Lime Juice	1 TBS of Lime Juice
1-2 Beers	1-2 Beers

COMMANDMENTS

CAST IRON COMMANDMENTS https://castironsoul.com/cast-iron-cooking-ethos/

Commandment #7 – Respect seasonality.

Commandment #25. Cooking is not chemistry. Use ingredient amounts, but don’t be afraid to add more or less if needed.

Cookware: 3.6 Qt enameled Cast Iron Dutch Oven

I was given this enameled Dutch Oven as a gift one year, and it quickly became one of my favorite pieces of cookware. I love using this to cook dinner for my family because the size works really for 3-5 people. So I’ll cook light soup in the spring, vegetables in the summer, and heavier soups and chilis in the winter using the enameled Dutch Oven. Honestly, hardly a week goes by where I don’t use it in some way. The enameled coating is virtually always non-stick, and makes sure that the more liquid based dishes hold their flavor. I can’t say enough about it, a truly highly recommended piece of cookware.

HOLD MY BEER – PREPARATION

Cook the chicken first by putting 1TBS of olive in the skillet and turning the heat up to 5. Place the chicken in the skillet, season with salt and pepper, and then cook for about 10 minutes.

Once cooked through, turn the stove off, remove the chicken, and wipe down the skillet. Using two forks, “pull” the chicken apart and place it in a bowl.

Dice the onion and jalapeno.

Go ahead and open all of the cans and set aside 1 cup of the frozen corn.

LIGHT THIS CANDLE- START COOKIN’

Put the Dutch Oven on the stove and turn the heat up to 5. Crack open that first beer.

Place 1TBS of olive oil in and let it coat evenly. Then place the onions in and cook for 3-5 minutes or until clear.

Follow the onions by placing the jalapeno and the garlic in as well. Cook for another 2-4 minutes or until the onions are browned.

Place the shredded chicken in the skillet and stir in the seasonings mix.

Now build the soup, inserting ingredients and stirring throughout. Order is as follows:

Tomatoes (with the juice)
Corn
Chicken broth
Salt and Pepper

Bring to a boil, then turn the stove heat down and simmer for 30 minutes.

Stir in the lime juice and turn off the heat. Congrats, you’re all done. Garnish with chips and some shredded cheese.