Sunday, October 6, 2013

Chicken Tortilla Soup (a one-pot #SundaySupper)

I love the Fall... colour wise. It's hard to argue that it's anything but the prettiest of the seasons, and depending on your location it's one of the most versatile for clothing, activities and cooking as well. This year so far we've been lucky to have more warm days than dreary, cold and rainy ones, but this past week I think Mother Nature is trying to play a bit of catch-up!

That said, Fall is the perfect time of year to get back into the groove of soups, stews and one-pot meals. They tend to be heartier, brothier and more "comfort-foodish" than their fresh and light Summer cousins, and they're less fussy than many composed salads or fresh-dependent fare like gazpacho. When I set about making this soup for my mom (who was a fan of a similar dish at a local restaurant), I wanted to incorporate the earthy "grounding" tastes and colours of Autumn as well as play homage to a Summer that had treated us well, garden-wise. Over the last few weeks of our tomato season, I began to roast almost every harvest of currant or cherry tomatoes I brought in, scraping them into a plastic zip-top bag for use in later soups and sauces. I brought out one of my bags for this potage, along with a harvest of late-season bell peppers which added a nice freshness. The rest of the pot filled up with carrots, kidney beans, leftover Citrus and Herb Roast Chicken and the broth I made from its carcass. A dash of cornmeal added texture and body, while a mix of chile powders added a rounded spiciness. After a relatively short simmer, the soup was spicy but not too too hot, thick but spoonable, and a prime candidate for lunch!

Chicken Tortilla Soup

This week for #SundaySupper, Amy is hosting a roundup of one pot wonders. From soup to spaghetti and even desserts, there's no reason for us to dirty another dish tonight!

“Take the Chill Off” Chilis, Soups, and Starters

“Put Meat on Your Bones” Stews


“Make Room for Seconds” Main Dishes



“Can’t Say No” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here.

Chicken Tortilla Soup
Serves 10
1 tbsp olive or canola oil
1 small onion, chopped
8 oz carrots, diced
1 red bell pepper, diced
3 cloves garlic, minced
8 oz diced, cooked chicken
1 tbsp chili powder
½ tbsp cumin
1 tbsp paprika
½ tsp smoked paprika
¼ tsp black pepper
1 tsp garlic powder
¼ tsp dried oregano
½ tsp ancho chile pepper powder
½ tsp jalapeño chile powder
¼ tsp celery seed
½ tsp salt
3 cups (1 19-oz can) no-salt-added red kidney beans, drained and rinsed
4 cups low-sodium chicken broth
1 cup water
1 ½ cups roasted diced tomatoes, homemade or canned and drained (just watch the salt)
¼ cup coarse cornmeal
2 tbsp lime juice
  1. Heat oil in a large heavy-bottomed pot over medium heat.
  2. Add the onion, carrots and pepper and cook, stirring often, for about 7-8 minutes (until the onion begins to colour).
  3. Add the garlic, chicken and spices and cook 1 minute, stirring frequently.
  4. Add the salt, beans, broth, water and tomatoes. Bring to a boil.
  5. Reduce heat and simmer, uncovered, for 15 minutes.
  6. Stir in the cornmeal and simmer, stirring occasionally, for 15 minutes.
  7. Remove from heat and stir in the lime juice.
Amount Per Serving
Calories: 145.5
Total Fat: 2.5 g
Cholesterol: 14.0 mg
Sodium: 262.2 mg
Total Carbs: 19.7 g
Dietary Fiber: 5.8 g
Protein: 11.5 g