|Hey, look at this onion that is not greens.|
The only thing that gets me at times are all the greens we get. I tend to have a bunch or two of something like chard, kale or even dandelion greens. I've started to find the easiest thing to make with them is to make a pot of soup and dump them in.
I've noticed I've been averaging a soup a week, give or take a few days. So this weeks (made last Saturday) offering is a chicken tortilla soup. Pretty basic, I made the stock using my turkey stock technique. I love making stock this way, the roasting not only makes the house smell damn good, but makes a stock that is to die for. Don't make stock any other way anymore, ok?
The chicken was picked off a Costco chicken we had for dinner earlier in the week. We hadn't touched the majority of it after the one meal, so the soup was stuffed full of chicken. With some greens, corn, tomatoes and peppers it was delectable. And pretty low point wise.
Chicken Tortilla Soup
Serves 6 at 7 points a serving
1 tsp oil
1 medium onion, diced finely
1 jalapeno pepper, diced finely
2-3 poblano peppers, diced
3 cups of greens, either spinach, chard, kale, etc. chopped
1 teaspoon dried oregano
10 ounces frozen corn
14 1/2 ounce can diced tomatoes
1 1/2 pounds chicken, cooked and cut into bite sized pieces
6 cups chicken stock
6 six inch corn tortillas, sliced thinly
Heat the oil in a heavy pan over medium heat, when shimmering slightly, add the onion and saute for 2-3 minutes until just softened. Add the jalapeno and poblano peppers and continue to cook until the onion and peppers are soft and frangrant, about 5 more minutes. Add the greens and oregano, mix together well and cover the pot, allowing the greens to cook for another 5 minutes. Add the tomatoes, corn, chicken and stock. Bring to a boil, then reduce the heat and allow the soup to simmer for 15-20 minutes. Add salt and pepper to taste. If the heat from your peppers isn't enough (mine were a little weak) add Tabasco to taste as well. Mix in the tortilla strips and serve.