17 Jul family favorite dinner: chicken tortilla soup
Finding meals that everyone in the house loves is nearly impossible. There is nothing worse than spending 30 to 45 minutes preparing something that half of the house refuses to eat. I also look for recipes that are delicious that night, and even better the next day. I mean, who wants to go through all of that trouble cooking a delicious meal every night? The motto around our house is always make enough for at least 2 days – that way you are only cooking 3-4 nights a week but eating a home cooked meal every night.
We will make dinner two nights in a row for variety, then rotate the leftovers so we are having the same meal every other night – cooking 2 nights on then 2 nights off.
This is why we choose to eat a lot of soup, bean, lentil, and rice dishes. They last in the refrigerator for at least 2 days, are simple to reheat, and taste just as good as the first day when it was made fresh.
Today I wanted to share one of our favorite recipes, Chicken Tortilla Soup. Living in California, this is a staple in our house and a family go-to recipe.
When making for little ones, remove the cayenne powder from the recipe below for sensitive taste buds. Also, when serving, let them crumble the tortilla chips on top – and they will gobble this meal up! Enjoy.
- 2 tbsp avocado oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 boneless, skinless organic chicken thighs
- 1 cup frozen corn
- 1/2 cup dry white wine
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne powder
- 52 oz. organic chicken bone broth
- 10 oz. diced tomatoes
- 1 cup tortilla chips
- ¼ cup cilantro for garnish (optional)
- Sauté onion & garlic in avocado oil
- Add all ingredients to large pot & bring to boil.
- After 15 min, remove chicken and shred (two forks to pull apart).
- Return shredded chicken to pot and simmer for 45 min.
- Serve topped w tortilla chips & garnish w cilantro.