Running Forward

Chicken Tortilla Soup

on January 2, 2012

A week from today I’ll be back at school. I can’t believe how fast the last three weeks flew by. I definitely need to savor this last bit of my break. I started the day by going to Atlanta Fitness to do some time on the elliptical. Upon my return home, I gathered the ingredients to make seitan and got busy. Just in case you don’t know, seitan is a meat substitute that is made from wheat gluten. It’s loaded with protein and works in most meat dishes.


1 cup vital wheat gluten

3/4 cups broth

2 tbsp liquid aminos

1 tsp ground ginger

1 tsp garlic powder

Additional broth to poach seitan dough

Start by combining the dry ingredients. Add the wet ingredients, then knead for a few minutes. Let sit for five minutes and knead some more. Next, break the dough into 3 pieces and try to flatten out each one. Add the dough pieces to the broth and simmer for about an hour. That’s it! And it worked pretty well.

After lunch I ran some errands with my mom, then went back to Atlanta Fitness for some yoga. It was a great class and was almost completely full. The first 30 minutes focused on strength and the last 30 minutes focused on stretching. My dad requested chicken tortilla soup for dinner, so I created a wonderful recipe that is now his favorite. I am now a soup master!

Chicken Tortilla Soup

2 large cans chicken broth

1/2 onion

1 tsp minced garlic

3 chicken breasts

fajita seasoning

4 stalks celery

1 can shoepeg corn with chipotle

1 can black beans, rinsed and drained

3 roma tomatoes

1 handful fresh cilantro

2 chipotle peppers in adobo sauce

generous pinch dried oregano

generous sprinkle ground cumin

avocado (optional)

brown rice (optional)

Start by adding the onion and minced garlic to a large pot. Then add the chicken breasts with the fajita seasoning and put a lid on the pot. Chop the celery and add to the chicken. Once the chicken is cooked through, remove it and allow it to cool. In the meantime, add the chicken broth, corn, black beans, chopped tomatoes, chopped cilantro, and finely chopped chipotle peppers. Shred the chicken into large pieces and add back to the soup along with the oregano and cumin. Bring the mix up to a strong simmer, then turn the heat down low. Serve with avocado and brown rice.


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