This looks delicious right? A nice warm bowl of soup filled with all kinds of goodies like chicken and rice, black beans and fire roasted tomatoes, cheese and sour cream, chips and avacado, and--an ungodly amount of spice. I mean, I messed up this one so bad I almost choked when tasting the broth. Never one to give in to a failure that will result in throwing away an entire meal, I vowed to tame the heat and figure out a way to make it possible to still enjoy.
Fear not--I know exactly where I went wrong and adjusted the recipe for you so you don't have the same painful results or need to call your local fire station. Instead, you'll have a delicious slightly spicy, chicken tortilla soup that's hearty enough to serve for dinner and fresh enough to enjoy for lunch with friends.
(To cut the heat on my batch and make it possible to enjoy a bowl for dinner I added an additional 4 cups of water, 2 Tablespoons of brown sugar, half a vegetable boullion cube and drained and rinsed half of the solids in a colander with cold water. I still think the absolute BEST way to cut this heat would have been to whip up a huge batch of frozen margaritas but alas, we were out of tequila.)
Not Too Hot Chicken Tortilla Soup
- 1 onion, chopped
- 3 cups chicken broth
- 2-3 cups water (start with 2 and see how you personally feel)
- 28 oz fire roasted tomatoes
- 2 chipoltes in adobo (start with one if you're worried about spice and add them one at a time, chopped into the soup...if you want some extra spice, add a third).
- 1 chicken breast
- 1 can black beans drained and rinsed (I added 2/3 whole, 1/3 mashed)
- 1/2 cup instant rice (I used brown rice)
- 1 tsp cumin
- 1/2 tsp chili powder
- juice of one lime
- salt and pepper
- 1 Tbsp extra virgin olive oil
Optional Toppings (naturally I recommend them all)
- sour cream
- shredded cheddar cheese
- crushed tortilla chips
In a large pot on medium high heat, add the olive oil and chopped onion. Salt and pepper the onion and cook about 5-7 minutes until soft and lightly brown. Add in the chopped chipolte and whole, raw chicken breast. Pour in the chicken broth and 2 cups of water and bring the pot to a boil. Cover the pot and allow to boil about 15 minutes.
Reduce heat to low and remove the chicken breast and allow to cool on a cutting board. While the chicken is resting add the fire roasted tomatoes (YUM!, you wan't to go for the fire roasted version here..don't skimp out and use regular tomatoes if you can help it). Stir in cumin and chili powder. Using two forks, shred the chicken and return it to the pot. Bring the pot back to a boil and stir in the rice, allow to boil covered for ~5 minutes and then reduce the heat back to low and cover. At this stage taste the broth and decide if you like the heat factor. If you want to dilute it a bit (or stretch it to stretch your buck with all the added ingredients) add another 1-2cups of water or chicken broth. Stir in the beans until heated through, about five minutes.
Have you tried a Dressing on the Side recipe? Leave us a comment and let us know how it turned out, if you made any changes or if there's anything else you'd like to see!!