But you can begin to feel a touch of chill every now and then brushing your cheeks and reminding you that the days will be getting shorter. As I have started to lay-out the recipes that our son continues to ask for, I am fully aware that this is the time to bring in a few more soups (one of his favorite foods). You just can't go wrong here: little skill required, large amounts, cheap on the budget, and satisfying to the soul--all the things a college student needs when living off-campus.
This version of Chicken Tortilla Soup I found in a doctor's office magazine from WebMD! Perhaps this is not as complex as the original recipe, but with a few modifications, it is a lighter version and delicious nonetheless! Plus, if you are having friends over, this is a great substitute for the heavy-bean-laden American 'chile con carne' that might increase the risk of death by fumigation.
Avoid spontaneous combustion and try this option instead!
(Adapted from WebMD magazine-Sept 2014 edition)
Chicken Tortilla Soup
Large dutch oven or 5 quart sauce pan
Wooden spoon / ladle
1 Tbls olive oil
1 medicum onion, diced
4 cloves garlic, minced
1 green pepper, diced (I skipped this because green pepper over-powers everything)
1 1/2 lbs of chicken breasts
2 tsp of chili powder
1-2 tsp of cumin
1/2 tsp salt
1/2 tsp pepper
28 oz Crushed Tomatoes (I used San Marzano)
4 oz Green Chiles, diced
32 oz of chicken stock (I made mine from chicken bouillon to avoid cost of pre-made)
2 cups hot water
15 oz can black beans, drained and rinsed
Sharp cheddar cheese, grated
1. Wash your hands and surfaces frequently with raw chicken. Prep the garlic and onion.
9. Cut your tortillas into thin strips and spray with PAM. Toast until crisp.