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Summer soup
Published: 8/16/2007 7:47 PM
Last Modified: 8/16/2007 7:47 PM

Unless it’s gazpacho, the last thing anyone wants to eat right now is soup.

But soup as a summer dinner makes sense. It’s perfect for a light dinner with a big tossed salad. And if you make a big pot, you’ll have enough for a couple of days – keeping you out of the kitchen.

A soup I’ve been eating a lot this summer is a take on taco soup, an easy go-to recipe that we typically think of making in cooler weather.

Taco soup is usually made with ground beef, Mexican spices and cans of beans, corn and tomatoes.

This soup is lighter, and starts with a rotisserie chicken from the grocery store.

Think about having rotisserie chicken and rice for dinner the night before, and save enough of each so you can turn your leftovers into soup the next day.

Mexican Chicken Stew
1 onion, chopped
2 jalapenos, minced
4 garlic cloves, minced
¼ cup olive oil
1 teaspoon cumin
Salt and pepper
1 (28-ounce) can chopped tomatoes (fire-roasted is best)
4 cups chicken broth
3 cups shredded chicken
2 dashes Worcestershire sauce
Juice of 1 lime
1 cup cooked rice
1. Saute onion and jalapeno in olive oil. Add garlic and sauté until just cooked, making sure not to burn. Add cumin and salt and pepper, stirring to combine.
2. Add tomatoes, chicken broth, shredded chicken and Worcestershire. Simmer for about 30 minutes.
3. Before serving, add lime juice and rice. Stir to combine.



Reader Comments 4 Total
a fellow foodie (5 years ago)
This looks good - I think I'll try it this week. I made the tortellini salad that was in the paper last week. Easy to make and good!
Patricia Dunn (5 years ago)
I love your food section. Today, Wed. 8/22/07 the recipe for the bundt cheesecake did not tell when to add the eggs.
Retired Reader (5 years ago)
This soup is not only very good, but very easy to make. I'm not going to limit making it to summertime; it will be just as good for a quick lunch in the dead of winter.
jonp@mail.com (5 years ago)
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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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