If you live outside San Diego, then you’re probably wondering why I’m sharing a soup recipe with you in the early breath of summer. Sure, you’re most likely sitting outside, mint ice tea in hand, the smell of freshly cut grass mingling with the shouts of canon-balling kids.
I, on the other hand, am bundled up in a fleece attempting to distinguish cloud from swirling gray surf. You see, summer in San Diego is predictable in that it’s almost always gloomy (May gray turns into June gloom). So in lieu of sun, I’m heating up the kitchen with this, chicken tortilla soup (minus the tortillas, for those of us on South Beach Phase 1).
This comes from my friend Dani, who is an amazing cook, even though (I think) she tries to keep this a secret. I’ve managed to pry this recipe from her; it’s a combo of a recipe she found online and her own additions. Next on my list? Her Caesar salad dressing recipe. I love having friends who cook. Now if only they could make the sun shine, too.
- 3 chicken breasts, cooked and shredded (or one rotisserie chicken, shredded)
- 32 ounces chicken broth
- 1 4-ounce can diced green chiles
- 1 28-ounce can diced tomatoes, puréed
- 1 onion, sliced
- 3 garlic cloves, chopped or sliced
- 3-4 celery stalks, chopped
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- Juice from one lime
- 2 tablespoons cilantro or parsley
- Avocado slices
- Tortilla chips, optional
- Combine the cooked chicken, chicken broth, green chiles, puréed tomatoes, onion, garlic and celery in a large stock pot. Bring just to a boil over high heat, then reduce heat to low and simmer for 30 minutes.
- Add the cayenne pepper and cumin and simmer for 10 minutes longer.
- Serve immediately, garnishing with the lime juice, cilantro, avocado and tortilla chips, if using.