Posted by johngl
We had some black beans, quinoa, remnants of rotisserie chicken, avocado, fresh tomatoes, chicken stock, and a tasty taco seasoning blend, the latter of which we’d picked up at a local Amish market.
It was time for a quick and easy tortilla soup and a great way to make room in the fridge for this week’s groceries.
After picking the remaining chicken off the bones of two rotisserie chickens (each of which provided us with several meals already), we heated up a couple of quarts of chicken stock (made from bones of last week’s chicken), then dumped in about a cup or so of black beans, a cup or so of quinoa, and at least two cups of chicken bits.
There were a couple of fresh tomatoes that were moving to the over-ripe stage, so I diced those up and tossed them in as well. A palmful of corn meal put the tortilla into the soup.
Seasonings consist of cumin, chili powder, pequin powder, onion and garlic powder, mustard powder, some of that taco seasoning I mentioned earlier, and the usual salt and pepper. Lots of folks ask me why I don’t usually mention quantities when I add seasonings. Well, it’s because I don’t measure. It’s about adding stuff and tasting.
Don’t forget the acid. A couple of tablespoons of red wine vinegar will add a little zip to the party.
Add some freshly diced tomato, some freshly cubed avocado, and shaved well-aged white cheddar, and the soup is ready to eat.
It all comes together in about 20 minutes and dinner just doesn’t get much easier than that.