It’s been quite a day at FC.. Started with running a 5K to save the boobies !!
Then off I went to my son’s soccer game. My Lil Kicker is 3 and has joined a neighborhood soccer camp. I am so proud of him !!
So when we got back home, We were tired.. Didn’t want to spend a lot of time cooking lunch and didn’t wanna eat out. We ate out two past nights and we are done with that.. for a while .. Well atleast till mommy wants to order take-out.
So I made the below simple yet flavorful soup with leftovers for lunch.. Served it with crunchy corn tortilla strips for an added element of texture and fun.. trust me it’s FUN for a 3 yr old and a 30 yr old (me).. 🙂
To serve 2-3
1 Cup of cooked shredded chicken (left over)
1 Cup of black beans/garbanzo beans/red kidney beans(left over)
1/2 Cup of yellow corn(left over)
1/2 red onion chopped fine(left over)
2-3 cloves of garlic
2 Tomatoes chopped
2-3 Tbsp of cilantro chopped
1 Chipotle pepper (I got mine from a can)chopped (left over)
3 cups of your favorite broth (I used veggie)(left over)
1 Tsp of dry roasted and ground cumin powder
1 Tsp of garam masala (All spice)
1 Tsp of nutmeg powder
Salt and pepper
Saute the onions and garlic in a Tbsp of OO till the onions turn translucent.
Add the tomatoes and cook for about 3-4 minutes till they break and lose firmness.
Add the rest of the ingreadients and simmer on low heat for about 20 minutes with a lid on.
Meanwhile, fry up some corn tortillas cut into strips or toast them in the oven for about 6-8 minutes at 350 degrees.
Your soup is done ! Garnish with some fresh cilantro, sour cream and lime wedges AND the corn tortilla strips for some added fun !!