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Recipe: Chipotle Chicken Tortilla Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Chicken Tortilla Soup

Make a batch of this soul warming Chipotle Chicken Tortilla Soup recipe, a hearty, delicious meal for the entire family.

8-10 servings

1 lb boneless chicken breast
2 tbsp canola oil, divided
salt and pepper
4 cups chicken broth
1 medium yellow onion, diced
3 garlic cloves, chopped
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 (28 ounce) can fire roasted diced tomatoes
1/3 cup masa harina
1 1/3 cups whole milk
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 can (15 oz) sweet corn, drained and rinsed
1 can (2.25 oz) sliced black olives, drained and rinsed
1/2 can-1can (3.5-7oz) chipotle peppers in adobo sauce (see notes)
1 tbsp freshly squeezed lime juice
2/3 cup half and half
1/3 cup sour cream
1/3 cup chopped fresh cilantro
–toppings
chopped fresh cilantro
shredded cheese
sliced avocado
lime wedges
tortilla chips
sour cream
salsa
hot sauce
sliced jalapeno pepper

Heat 1 tablespoon of canola oil over medium high heat in a 10 inch cast iron skillet.
Season both sides of the chicken with some salt and pepper. Cook the chicken about 6-8 minutes on each side, or until cooked through. Place the chicken on a plate and let cool a few minutes. Slice the chicken into 1/2 inch bite sized pieces.
In a large Dutch oven, heat the other 1 tablespoon of canola oil over medium heat. When it’s hot add in the onions, cook for 3 minutes. Add in the garlic, cook for 30 seconds stirring constantly. Add the chicken broth, chili powder, cumin and paprika.
In a bowl, whisk together the masa harina and milk until smooth. Stir into the soup. Bring to a boil, then simmer for 10 minutes, the soup will thicken slightly. Add in the chicken, beans, corn, chipotle and lime juice. Reduce the heat to low and stir in the cream and sour cream. Stir in the cilantro. Serve with your desired garnishes.

If you want your soup mild use 1/2 can of the chipotle peppers in adobo sauce…if you like things hotter use the entire can.

~ Marla Meridith

Recipe: Greek Nachos

These Greek Nachos are a fun flavor twist & should definitely make it to your next party or family table.

Ingredients

1 pound ground lamb or beef
2 tablespoons olive oil
1/2 red onion (2/3 cup), diced
1/3 cup pitted kalamata olives, minced
1 clove garlic minced
½ tsp cumin
Feta Tzaziki Sauce
1 (5.3 ounce) container fat free greek yogurt
4 ounces crumbled feta cheese
2 tablespoons red onion chopped
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/4 cup chopped mint
1 teaspoon dry dill
Toppings
3/4 cup persian cucumber, seeded and diced
3/4 cup fresh tomato, seeded and diced
a few tablespoons red onion, chopped
pepper
fresh mint
8 ounces pita chips, store bought or homemade
For homemade pita chips
6 pitas, cut into 6 wedges each
3 tablespoons olive oil
salt or garlic salt

Directions

Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant. Add the garlic, beef and cumin. Combine well. Cook until meat is browned and mix in the olives. Season with salt and pepper to taste.

Feta Tzaziki Sauce

Mash the feta and yogurt together with a fork. Mix in the onion, feta, olive oil, lemon juice, mint and dill.

Assemble

In a serving dish, place the pita chips first. Top with the meat, tzaziki and fresh toppings. Serve immediately.

To make your own pita chips: Brush the pitas with olive oil and cut each into 6 triangles. Place the triangles in a single layer on a baking sheet. Sprinkle with salt and bake until they are crispy crunchy, about 10 to 13 minutes. Turn the sheet halfway through cooking to ensure even crispiness.

~ Marla Meridith