Monday, August 29, 2011

Chicken Tortilla Soup

I mentioned that I was going to make some Chicken Tortilla soup with some of the chicken breasts I'd poached last week, and I did make it the other night and it was good.

My niece was actually the one who introduced this to us during a camping trip a few years back and it was an immediate hit with us.   She said that the recipe made a lot, and brought the soup out for us to try. It just so happened that we'd been munching on some nacho's with cheese sauce so we just ladled the soup over that and it was OMG good.   A big hit with everyone and this soup is one I've made on a regular basis ever since.  This is also one of those recipes that you can make straight out of the pantry if need be.  And have it on the table in a very little time.   Heidi actually got the original recipe from Weight Watchers, but she modified it, and of course I changed it a little as well, and ...
Chicken Tortilla Soup

Here we are with the version I make.

Start with some home made chicken stock, if you can.  Or you can use packaged stock as well.   I like making my own because I can control the sodium and the base flavor as well.    I only had 4 cups of stock so I didn't make the full recipe the other night, but that's OK, we had enough for dinner and two lunches for me.    And I didn't have room in the freezer for leftovers either.  So, I only used half a can of each of the beans, but I didn't waste them.  First the soup.

RECIPE:  Chicken Tortilla Soup
8 cups Chicken Stock, low sodium is best
1 can Red Beans
1 can Pinto Beans
1 can Black Beans
1 can Navy Neans
1 can diced, no salt added Tomatoes
1 7 oz. can Green Chiles
1 can Corn, no salt added
1 Tablespoon Cumin
1-2 cups cooked, diced Chicken
Lime slice
1-2 diced jalapeno's
Sliced Avocado

All all the ingredients together, and heat.  Let simmer for 10-15 minutes, then serve with Tortilla Chips and Sour Cream and a sprinkle of cheese. I like a squeeze of lime on top as well.  A couple slices of avocado are nice as well.
If you happen to have some frozen tomatoes and some corn in the freezer, throw that in, instead of using the canned tomatoes and corn.

   But that's the beauty of this soup, if you've got the frozen corn and tomatoes as I did, just throw them on in.  
Chicken Tortilla Soup

I might add I'm adding this to my list of emergency foods.   You can make the whole thing using canned beans, tomatoes, corn, chicken and chicken stock.    Just saying...   I do live in hurricane country.  

This time round I only added half of each can of the beans, and made the rest into some refried beans.   Added my diced jalapeno and some cumin, then I used my immersion blender to puree it, and voila, Bean Dip.

I've still got a little of the beans left, they make a great topping for Nacho's, or rolled into a flour tortilla, with a little cheese and you have a burrito, or just spooned directly out of the container into my mouth because I really like beans, a lot. 

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.