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
Equipment:
Large dutch oven or 5 quart sauce pan
Can Opener
Wooden spoon / ladle
PAM spray
Toaster oven
Ingredients:
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
Corn tortillas
Avocado
JalapeƱos
JalapeƱos
Sharp cheddar cheese, grated
Sour cream
Hot sauce
Cilantro
Lime wedges.
Instructions:
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.
No comments:
Post a Comment