Post-Thanksgiving, you may be craving something simple and warming. We went for a cold stroll to pick out a Christmas tree, and came home to warm up with this one-pot soup from Sunset magazine, before putting up the ornaments.
In a medium, covered pot, heat 1 quart reduced chicken broth over high heat until it boils.
Add 1 1/2 lbs. chopped chicken thighs, 1/2 chopped white onion, 1 can diced tomatoes, 1/2 of a sliced serrano chile (or more if you’re brave), 1 can drained and rinsed black beans, and 1/2 tsp each of chili powder, cayenne and pepper. Turn the heat down and simmer for ten minutes.
Stir in 1 cup tortilla chips and ladle into bowls. Top with 1 cup chips, 1/2 cup crumbled cotija cheese, chopped cilantro and a squeeze of lime.
- 1 qt. reduced-sodium chicken broth (or homemade turkey broth)
- 1 1/2 lbs. boned, skinned chicken thighs
- 1/2 white onion, chopped
- 1 can (14.5 oz.) diced tomatoes
- 1/2 to 1 serrano chile, halved and sliced
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 tsp. each chili powder, cayenne, pepper
- 2 cups coarsely crushed corn tortilla chips (divided)
- 1/2 cup crumbled cotija cheese
- 1/2 cup cilantro leaves
- lime wedges
- Creamy White Turkey Enchiladas (tammymaltby.com)
- Easy Minestrone Soup (budgetandthebeach.com)
- Borscht a la Andrea – A Hearty Beet and Cabbage Soup (seattlefoodshed.wordpress.com)