50+ Lifestyles

Chicken Tortilla Soup

• 2 Tbsp. extra-virgin olive oil
• 1 jalapeño, finely chopped (remove seeds)
• 4 cloves garlic, finely chopped
• 3 c. shredded cooked chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. chili powder
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 1 (28-oz.) can diced fire-roasted tomatoes
• 4 c. low-sodium chicken broth
• 1 1/2 c. fresh or frozen corn
• Juice of 1 lime
• 1 bay leaf
• Vegetable oil, for frying
• 4 small corn tortillas, sliced into thin strips

*Finely chopped avocado, shredded cheddar, and chopped fresh cilantro, for serving

Directions:

1. In a large pot over medium heat, heat oil. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Stir in chicken, season with salt and pepper. Add chili powder, oregano, and cumin and stir to combine.
2. Add tomatoes and broth and stir to combine. Add corn, lime juice, and bay leaf and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until slightly reduced, about 15 minutes.
3. Meanwhile, into a large, heavy skillet, pour oil to a depth of 1/8 inch. Heat over medium heat until simmering. Working in batches, fry tortilla strips until golden and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
4. Remove bay leaf from soup, then divide among bowls. Top with tortilla strips, avocado, cheddar, and cilantro.

Potato Soup

• 6 potatoes
• 8 bacon slices
• 4 Tbsp. unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion
• 1/3 cup flour
• 2 cups low-fat milk
• 1 cup half-and-half
• 2 cups chicken stock
• 1 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. black pepper
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream

Directions:

1. Bake the potatoes in the oven and let them cool.
2. Cook the bacon in a skillet over medium-high heat until crisp. Reserve up to 1 Tbsp. of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
3. In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring pot to a light simmer and whisk in the kosher salt, garlic salt, and pepper. Keep at a high simmer until the mixture has thickened slightly, 5 to 7 minutes.
4. If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference.
5. Serve with your favorite garnishes: cheese, bacon, and chives.

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