The past two weeks, northern Michigan had been getting pummeled with snow & very cold temperatures (I’m feeling for you all in the Northeast, though – two feet of snow absolutely sucks wherever you live. Stay warm!). This soup is a week overdue, as both my husband and I were laid up with colds…and had I actually made this last week when we were sick, I bet we would’ve recovered quicker.

I like easy dinners on Friday nights; if Mike is home, it’s often out to happy hour for a drink & small plates to share. If he’s working, I often get lazy and order take-out. We were both exhausted yesterday after a very long week, and we didn’t feel like going out anywhere. Thus, the soup. It only took about a half hour; five minutes of prep and 25 minutes of boiling/waiting. The results were delicious and made great leftovers for today’s lunch.

Chicken Tortilla Soup – adapted from Rescue Chef

• 2 tbsp vegetable oil
• 1/2 medium red onion, diced
• 2 tbsp minced garlic
• 1 4-oz can diced green chiles
• 8 cups chicken broth
• 1 can diced tomatoes
• 1 cup frozen corn
• 2 boneless/skinless chicken breasts
• salt & pepper – to taste
• chili powder, paprika, & cumin – to taste
• cilantro – to taste
• Toppings: Monterey Jack cheese, hot sauce, avocado, grilled tortilla strips, tortilla chips…you name it

1. In a stockpot, heat oil. Add onions & cook until they begin to soften.
2. Add chiles & garlic, and saute for about 30 seconds. Add broth & vegetables, and bring to a boil.
3. Reduce heat to a simmer  & add the chicken breasts. Add spices (about a dash of each). Cook for about 20-25 minutes until fully cooked through.
4. Remove chicken from soup & place on plate or small bowl. Shred chicken (I used two forks & shredded right away) and add back to stockpot.
5. Add cilantro. Let simmer for 5 more minutes, then serve in bowls topped with cheese.

Great leftovers on a Saturday afternoon

Had I not been as sleepy and lazy, I probably would have made a few quesadillas to go with this meal. You can also make this a meatless meal by adding black or pinto beans instead of the chicken.

The original recipe recommends topping with avocado and grilled tortilla strips. It also recommends adding lime juice to the soup. Next time I plan on at least having the limes handy – that would have made this soup even better. I added a cheddar-pepper jack cheese blend and hot sauce to my soup – I really wanted to have a spicy kick!

For a lazy Friday night (and Saturday morning), this soup really fit the bill. Especially if it’s *very* cold outside.

**This recipe was shared on Homemade Mondays, Week 16 at Frugal by Choice, Cheap by Necessity**