HAPPY NEW YEAR !

Wow! Can you believe that it is 2011 already? It seems as though the Christmas Holiday Season came galloping along at a fast pace right after Thanksgiving this year, with all of the frenzied activities – shopping, parties, decorating, more shopping and more parties. We hope that you all enjoyed the festivities, and got to spend time with your families and friends.

I welcome January as a month of reflection and planning for the year ahead. Some much needed rest and recuperation from those nasty December colds and sniffles means you can be a little lazy – settle back and read that novel you had been trying to finish, or catch one of the many movie releases now vying for an Oscar or other awards. If you are working on your New Year’s Resolutions, keep them to only three major items and you’ll have more success in attaining those goals.

Connecticut is in the midst of a small blizzard as I write this, and we Californians are all trying to dry out from the recent rains. What better day than to make Chicken Tortilla Soup, especially since we just roasted a Mary’s Organic chicken and have left-over chicken just waiting for a chance to reinvent itself!

I made fresh chicken stock, but if you want a quicker and easier approach, just use canned low sodium / low fat Chicken Broth for this recipe.

CHICKEN TORTILLA SOUP

(Makes Six Servings)

• 2 Tablespoons Olive Oil
• 1 Large Sweet Yellow Onion – rough chopped into small pieces
• 3 Cloves Garlic, chopped finely
• 3 Jalapeno Peppers, seeded and deveined, chopped finely
• 2 Cups Tomatoes, peeled, seeded and rough chopped (about 4 medium fresh tomatoes)
• 6 Cups Chicken Stock
• 2 Cups Shredded Chicken (thighs and breasts are best)
• ½ Teaspoon Ground Cumin
• Salt &Freshly Group Pepper to taste
• 1 15 oz. can Black Beans, drained and rinsed well
• 1 Cup Yellow Corn (fresh is best, cut from the cob, but good frozen corn works well instead)
• ¼ Cup Chopped Fresh Cilantro

Pour olive oil into large stock pot or Dutch oven. Add chopped onions, garlic and jalapeno peppers. Heat over medium heat, stirring until lightly browned and the onions become translucent. Add the tomatoes, and continue to cook over medium heat for about 15 minute, until the tomatoes are cooked through. Add chicken stock, shredded chicken, cumin, salt and pepper and continue to cook over medium low heat for another 15 minutes. Add black beans and corn, stir, and continue to cook for another 10 minutes. Add the chopped cilantro, stir and remove from heat.

GARNISH

• Fresh Cilantro, chopped
• Limes – sliced into wedges
• Avocado – sliced
• Grated Monterey Jack Cheese
• Corn Tortillas – sliced into strips and fried in canola oil until lightly browned and crispy. Drain on paper towels, sprinkle with a little salt and set aside.

Serve soup in a large bowl, and garnish with avocado slices, a little grated Monterey Jack cheese, tortilla strips, and a sprig of cilantro. Squeeze lime wedge over soup, and enjoy!

— Lynn Kathleen Adams
— RSCA Board Member since 1994