Nosh with Nina: Hearty Homemade Soup

Why are we always a little surprised when the temperature outside begins to gradually shift downward following Labor Day?

As the cooler weather begins to sneak up on us, our food cravings seem to play along. So I’m inviting you to play a game of “kick the can”, because my kids and I are finding ourselves hungry for homemade soup.

The comfort of a delicious bowl of homemade soup seems perfectly enticing right now. The aroma of a sensational soup simmering on the stove helps us all feel right at home.

South of the border flavors are wonderfully warming. The following recipe produces a yummy homemade soup, full of these fantastic flavors. Vibrant with veggies, chocked with chicken, accented with herbs and mellowed out with melted cheese.

Relatively easy to prepare, it’s the type of soup which cannot be found or contained in a can.

Kick the Can Chicken Tortilla Soup

2 T. extra-virgin olive oil

2 lbs. chicken tenders (rinsed and patted dry with paper towels)

1 T. coriander

2 T. chopped, fresh thyme leaves

Kosher salt & freshly ground pepper

1 large yellow onion, quartered & thinly sliced

1 small red bell pepper, quartered & thinly sliced

1 small green bell pepper, quartered & thinly sliced

1 small jalapeno (or milder) pepper

1 (28 oz.) can fire-roasted, diced tomatoes

1 qt. chicken stock

1 bag white corn tortilla chips

1 c. shredded Monterrey Jack or pepper Jack or sharp white cheddar cheese

1 ripe avocado, diced

1 lime, juiced

4 green onions, chopped

Fresh cilantro leaves or flat-leaf parsley, chopped



Heat a large skillet with extra-virgin olive oil over med-high heat. Add chicken tenders, allowing to brown.  (Approx. 2 minutes on each side.) Add coriander, thyme. Salt &pepper to taste, onions, bell peppers and jalapeno. Add tomatoes and chicken stock, and allow to heat through.

Lightly crush some tortilla chips and divide among 4 bowls. Sprinkle the chips with a little cheese. Toss the diced pieces of avocado with the lime juice.

Once the soup has heated through and come to a slow boil, test the peppers and onions to be sure they are cooked to your desired consistency.

When ready to serve, top the chips with ladles of soup

Garnish soup with avocado, green onions, and cilantro or parsley.


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