We all have those moments when the kids have to be run from here to there, when your own errands are ruling your life, when you just don’t want to slave in the kitchen for hours. Just about every day this month has felt like that in our home with the end of the school year winding down.
With our hectic schedule lately I’ve been making a lot of soups, stews and chili because I can throw them together and leave them to simmer. This Green Chili Chicken Tortilla Soup was a huge hit with my family this week and it came together quickly and easily, and you probably have most of the ingredients in your pantry and refrigerator. This soup will remedy that overwhelming feeling you get when you can barely do another thing. It’s both easy and tasty.
When I started working on this recipe, I was remaking an old favorite from last summer: Hatch Green Chili and Pork Stew. I really wanted to make something different so I decided to make a soup instead using chicken thighs instead of pork and throw in some corn and carrots to make it more soup-like. The nice thing about it is that it comes together quickly. My family thought it was so good that there were no leftovers for my lunch today. It does bring pure joy to my heart when my daughter scrapes the bottom of the pot for her third helping and says, “Mom, this was great!!!”