Tortilla Soup (Sopa de la Calabaza y Pollo)

Recipe No. 5
Tortilla Soup (Sopa de la Calabaza y Pollo)
Serving Size for this Recipe: 6-8 people
Average Cost: Under $10.00
Cook time:  45-50 minutes

My pursuit of food glory has been derailed for several months now, for this- I apologize!
I have been so consumed by work; I've just not had the time to do this.  UNTIL NOW!!

I have a delicious and soul warming soup for you to make to keep you warm this fall and winter! Here's the line up:
Veg
1 zucchini
2 yellow squash
1 large white onion
2 Anaheim peppers
2 cloves of garlic (minced)
1 bunch of cilantro

Protein
Chicken breasts (boneless/skinless)
Masa rue (1/4 cup of cornmeal and water to combine- this will thicken the soup)

Spices/Seasonings
1tbsp garlic powder
1tbsp chili powder
2 tsp chipotle powder
1 tbsp Mexican oregano
salt to taste

Liquids
3 tbsp Olive Oil
2 quarts of Organic (or homemade if you have time) Chicken Stock
2 cups of milk
1/4 cup of lime juice

This is really easy.  Put medium high heat on your dutch oven or large pot, and add olive oil.  Once the pot is hot- add the chicken breasts and cook to a nice golden char on each side.  (if the chicken is slightly rare on the inside- that is okay, it will finish cooking in the soup!) Don't over cook the chicken!  5 minutes should be enough.  Once cooked- remove the chicken and set it aside to rest.  Next, rough chop all veggies, but MINCE the garlic.  Add onions- and cook for 5 minutes.  Add all spices- and 2 good pinches of salt.  Cook this mixture for another 5 minutes.  Add the lime juice, cook till incorporated.  Add the minced garlic, and the zucchini and squash- cook for 5 minutes.  Pour in the chicken stock and raise to High heat (bring to a boil).

Once boiling (this shouldn't take long)  lower heat to simmer and let it sit for 10 minutes. 
(You can cut the chicken into small strips during this simmering time) Once it is done boiling and starts to simmer with small bubbles, add the bunch of cilantro (just chop it off at the stems) stir in the cilantro leaves, then take out your submersion blender (stick blender, hand blender) and blend the soup until no large pieces of veggies remain.  Then, whisk in the masa rue and the milk (continue whisking until the masa is thoroughly incorporated to avoid lumps!)  Check the seasoning- it may need some more salt.  Bring the soup slowly back up to a boil.  Then add the chicken, and reduce heat.  Let it simmer for 20 minutes- and you're done! 


A hearty and savory soup like this can really make you feel all cozy inside when it's cold outdoors- so try it out, I hope you like it!