After indulging in homemade sweets and rich foods during the holidays, you’re likely ready to enjoy something lighter and simpler. With the temps still dropping below freezing, a warm bowl of chicken tortilla soup with simple ingredients is the perfect answer to “What’s for dinner?”. 

Ingredients

• 1 tablespoon vegetable oil
• 1 small-medium onion, diced
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• 1 poblano pepper, charred, peeled, seeded, and diced
• 1 tablespoon chopped garlic
• 3 cups canned fire roasted tomatoes
• 2-1/2 quarts chicken stock
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1-1/2 teaspoons chili powder
• 2 teaspoons Mexican hot sauce
• 2 ears sweet corn, charred, kernels removed from cob
• 8 boneless skinless chicken breasts, grilled and cut into bite-size pieces
• 3 cups cheddar cheese sauce
• 1 small package corn tortillas tossed with 2 tablespoons water and 1 tablespoon of Madeira, pureed in food processor. Set aside.

Directions

In a large stock pot over medium heat, saute the onions, peppers, and garlic in vegetable oil until soft.

Add tomatoes, chicken stock, and seasonings. Bring to a boil.

Add corn and tortilla puree. Simmer for 20 to 25 minutes.

Add chicken and simmer another 5 to 10 minutes.

Add cheese sauce and stir. Simmer for 10 minutes.

Recipe from our friends at Sub-Zero, Wolf, and Cove. Image from Getty Images.