Food is one of my most favorite things in life. One of my favorite things 
to make in the fall or really any time of year is chicken tortilla soup.
I call this Chicken Tortilla Soup “Friendship Soup” because it reminds me of my bestie Beth. When I was in my twenties my husband befriended a college at work. He and his wife needed help getting moved into their new house and getting settled in here in Tulsa. My husband and I have always been the type to lend a hand. As a thank you for helping them they invited us over for dinner. Little did I know that night I would make a friend that I could call my best friend. And little did I know that we would move into a house 4 houses down from them and have kids around the same time. We have had many adventures together and I don’t think I have a bad memory that involves her.
Cooking was one of the things that we had in common with each other. We loved to drink a glass of wine and get in each others kitchen and just be creative or swap family favorites. This soup is one of the things Beth taught me how to make. It is one of the most simple, versatile, and delicious soups I have ever had or made and reminds me so much of our time together. Unfortunately life happens and Beth and her family had to move away. Yes, it was devastating but life goes on…and so does our friendship.
What’s funny is that I could not decide what to make for dinner tonight. I had walked outside and with the breeze and the smell of Oklahoma Fall on its way (yes it’s still 87 degrees outside but for Oklahoma that is cool) I looked down the street at Beth’s house and decided this is what I was making for dinner. I am excited to cook it and eat it; and reminisce about the fun times we had and dream about the new adventures on the horizon for us!
Ingredients:
1 tablespoon of olive oil
1 onion finely chopped
1 poblano pepper finely chopped
4 cloves of garlic minced or pressed
1 14.5oz can od fire roasted diced tomatoes
3 chicken breasts, left over fajita meat, left over turkey, pork (anything you want)
6 cups of chicken broth
1 handful of chopped cilantro
1 teaspoon of cumin
1 avocado sliced (for garnish)
1 lime quartered (for garnish)
tortilla chips (for garnish)
shredded cheese (for garnish)
sour cream (for garnish)
cilantro (for garnish)
1 glass of white wine (because its so much better to cook wit
h a glass of right next to you)
The cooking process for this soup is so easy. Add your olive to as stock pot and saute the onion, poblano, and garlic until tender. Add the chicken, diced tomatoes, cumin and chicken stock. Cover the pot and let it simmer for 30 minutes. Right before you are ready to serve your soup throw your cilan
tro in and give it a good stir.
Like anything you cook you should always give your soup a taste before you serve it and adjust the salt and pepper to your liking.
As I mentioned above this soup is so versatile. This is a recipe that I can make ahead, freezer in a freezer bag (then give to my daughter to take back to college with her), you can leave out any of the garnishes to cut out calories/fat content, use a pre-made rotisserie chicken, leftover turkey from thanksgiving, your favorite fajita chicken or chili lime chicken…really any left over white meat will work…yes even pork “the other white meat.”
And did I mention that ALL of my children LOVE this soup?!
Beth I love and miss you so very much! Oh I wish we where sitting on my patio enjoying a glass of wine and bowl of soup and talking about how are littles are growing up and starting school. I am proud to call you my bestie and I look forward to next adventure and perhaps it may be a fun time in the kitchen creating something new!
Awww! We love our Beth! And Tracey too!
Right back atcha girl!