Last summer my husband and I planted a herb garden. It is small, so we are limited with the amount of herbs we can plant. It only holds about three fully grown plants. Last year we chose parsley, basil, and rosemary. This year I switched out the rosemary for cilantro.
Cilantro is one of those herbs that you either love or hate. I love it – salsa’s, tacos, rice! My husband – he hates it. He was not too happy about my replacement. In fact he tried to sabotage the cilantro from the beginning; knocking it over in the car, pulling it apart while planting it, not giving it as much water…. He claims these are just accidents…
Despite all of the abuse, our little cilantro plant has continued to grow and prosper. It is the little plant that could!
So what can you make with cilantro? Well, for starters, Tortilla Soup. Just look how cute that spring looks on top.
This soup is so good that it is making the Mr. rethink his stance on cilantro, or at least small pieces of it in a soup…
I love this soup and have already made it several times this summer. It’s easy to make, chock full of healthy vegetables, and has great spice flavors. Added bonus – you probably already have all of the ingredients on hand.
Don’t be intimidated by the long list of ingredients. It is mostly vegetables and seasonings. The hardest part about this dish is cutting all of the vegetables. I like to get everything out on my counter top (veggies, discard bowl, ingredient bowl, cutting board, knife, peeler, hand towel, glass of wine…) and listen to a good song while I prep everything.
Okay the wine is not mandatory, just encouraged.
Once your done chopping the veggies (and let’s face it that part was pretty fun with a glass of wine and tunes) your job is pretty much done. Just toss it all into a pan, sauté until it is brown, and add the rest of the ingredients.
Yes, even the raw chicken – trust me. It will cook in the broth and give the soup great flavor. Now you just have to let it cook. Go watch an episode of your favorite TV show. When it’s over dinner will practically be ready and no one will know how little effort actually went into this delicious dish.
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 stalk of celery, diced
- ½ large zucchini, diced
- 1 cup frozen corn
- 1 large clove garlic, diced
- 1 (15oz) can black beans (drained and rinsed)
- 1 (15oz) can tomato sauce
- 2 cups chicken stock
- Salt and pepper, to taste
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cilantro
- 2 chicken breasts, raw
- 3 flour tortillas
- Non-stick cooking spray
- Shredded cheddar cheese
- Sour cream
- Cilantro sprig, for garnish (optional)
- Heat oil in a large pot over medium high heat. Add in onions, carrots, celery, zucchini, and frozen corn. Cook until they start to get tender (about 3 minutes). Add in the garlic and cook for an additional minute. Then add beans, tomato sauce, chicken stock, and seasonings. Bring to a boil.
- Add in the raw chicken breasts, cover and bring to a simmer for about 15-20 minutes or until the chicken is fully cooked. Remove from the pot, cut it into bite sized pieces and return to the soup.
- For tortillas, preheat oven to 350ºF. Place tortillas onto a baking sheet and lightly spray with non-stick cooking spray (this will help the tortillas brown). Bake in the oven for about 10 minutes or until the tortillas are golden brown. Cut into strips.
- Top each bowl of soup with crispy tortilla strips, cheese, sour cream, and cilantro.