Sunday, September 28, 2014

Chicken Tortilla Soup

I'm loving this fall weather! Say no more!
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
Can Opener
Wooden spoon / ladle
PAM spray
Toaster oven

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
Sharp cheddar cheese, grated
Sour cream
Hot sauce
Lime wedges.

1. Wash your hands and surfaces frequently with raw chicken. Prep the garlic and onion.

2. Heat olive oil in your large sauce pan and add onions and garlic until softened.

3. Add your chicken breasts and spices to coat all the ingredients.

4. Add the tomatoes, chiles, stock, and water.

5. Simmer x 20 minutes.

6. Remove and cool the chicken breasts.

7. Once chicken is cool enough to handle, shred the chicken meat with 2 forks and return to soup with the black beans.

8. Simmer x 20 minutes.

9. Cut your tortillas into thin strips and spray with PAM. Toast until crisp.

10. Fill your bowls with cheese, tortilla strips and cover with soup.

11. Garnish with avocado, lime, more cheese, tortilla strips, sour cream and cilantro.
12. You just got yourself a meal!

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