Here’s a funny question that popped up in our household the other day – do you have a favorite day of the week?
I know, it’s a totally random question but once my almost seven year old asked me, I really had to think about it!! I mean, what’s my favorite color? Green. What’s my favorite food? Chocolate. What’s my favorite day of the week? Uh….give me a minute…
So after scratching Monday off the list (for the obvious start of the work/school week), Wednesday quickly removed (early pick up from elementary school, haha), and Friday axed (because really what’s the point in having a Friday night celebration when you have three kids that get up before the crack of dawn on weekends), I realized that I consider Thursday my favorite day of the week. Why is that? I’m so glad you asked!!
Way back when I was in high school Thursdays meant that Friends was on tv and we all know that the world (me) was glued to their tv sets every week just to see what hijinks were next for coffee house buddies. Once I got to college, Thursdays meant free cover before 9pm and half price drinks at a number of establishments, which we know is super important for starving students who are struggling to balance their social lives with their sociology classes!!
Fast forward just a few short years (ahem), and Thursdays seem to still be my favorite day of the week but now it’s for a completely different reason – THERE ARE NO AFTER SCHOOL ACTIVITIES!!
As a mom of three kids (one of which isn’t old enough for hobbies/sports/interests just yet, thank goodness!) my free time is limited; but even more importantly, a free day of the week is just that – free. Free time for the kids to play outside riding bikes, jumping in puddles, or playing with the neighbor kids – unstructured play and free time that seems to be so hard to find during the week.
Today the kids played on the swing, laughing and giggling as they stretched their little legs to the sky; the bikes came out and they raced each other down the big hill and around the corners; we kicked the soccer balls into the goal and teased each other when we missed; and we even got to cook a meal together, which is normally only reserved for the weekends.
Now, cooking a meal together is a relative term. Ours meant: one kid grabbed the stool and the other kid started crying because she wanted the stool. Then I spent the next 10 minutes alternatively trying to separate them and to explain the meaning of the word “share.” It was exhausting and a perfect ending to a perfect day! (insert sarcasm and a big eyeroll here)
But seriously, after that 10 minutes we regrouped and the kids and I were able to cook not one, but two meals that didn’t involve a box of dried pasta/powdered cheese or another tantrum. The kids ate a kid-friendly version of stir-fry rice (with a side of baked tortilla strips!), and the parents ate a big bowl of homemade chicken tortilla soup, with ALL the toppings because that’s how we roll!
Quick to make, hearty, and delicious – this chicken tortilla soup is bursting with flavor and topped with all the goodies, including homemade tortilla strips. And if you are still wondering what day of the week is your favorite, just make this soup and I bet you will know right away!
XO,
Jenn
PS Here are some other chicken soup recipes you might enjoy:
roasted chicken and vegetable soup – the perfect comfort food!
green chicken pozole – a spicy bowl of deliciousness!
avgolemono – a tangy lemon, rice and chicken soup!
thai green curry with chicken and rice noodles – a delicious dinner for busy weeknights!
chicken tortilla soup
makes 6-8 servings
for the soup:
2 1/2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
salt
black pepper
1 cup diced white onion
6 garlic cloves, minced
1/2 -1 chipotle pepper, minced (use less if you like it mild, more if you like it hot)
1 tablespoon taco seasoning (recipe below)
1 teaspoon ground cumin
1 teaspoon paprika
32 ounces chicken broth
1 28-ounce can of fire roasted crushed tomatoes
juice of 1 lime
for the tortilla strips:
6 corn tortillas
1 tablespoon olive oil
salt
Make the soup:
Place a large heavy bottomed pot or dutch oven over medium heat. Add the olive oil to the pot and place four to five chicken thighs into the pot (avoid crowding the pot). Season the chicken with salt and pepper. Brown the chicken on both sides before removing to a plate, continue in the same method to brown the rest of the chicken thighs.
Once all the thighs have been browned and removed from the pan, add the onions, jalapeno, taco seasoning, and cumin to the pot. Stir to combine and cook for 5 minutes or until the onions soften. Add the garlic and cook for another minute.
Add the stock and tomatoes to the pot. Bring the soup to a boil, then turn down the heat and simmer, partially covered, until the chicken is cooked through – about 30 minutes.
While the soup is cooking, make the tortilla strips:
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Slice the corn tortillas into thin strips, trying to keep them the same size throughout. Toss the tortilla strips with the olive oil and season with salt. Arrange the strips on the parchment, making sure to have the strips laying in only one layer. Place the strips into the oven and bake until crispy, about 10-15 minutes depending on the thickness of your strips and tortilla. Stir the strips around every now and then as they cook. One they are crispy, remove from the oven and allow to cool.
Assemble the soup:
Remove the chicken thighs from the soup, shred them, and then return them to the soup. Add the lime juice to the soup and season with salt and pepper.
Ladle the soup into bowls and top with your choice of toppings – we like shredded cabbage, thinly sliced radishes, fresh avocado, chopped cilantro and crispy tortilla strips.
my notes: If you would like a vegan option for this soup, it’s just as delicious with beans in place of the chicken and substitute vegetable stock for the chicken stock. Â
taco seasoning
makes about 10 servings
1 tablespoon chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon red pepper chili flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
Mix all ingredients together in a small bowl. Store at room temperature in a tightly sealed jar.
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