Thursday, February 21, 2013

Snowy Day Chicken Tortilla Soup

There's nothing better than a bowl of soup on a snowy day.

This "Chicken Tortilla Soup" is so simple (I made it VERY last minute!) - and I'm sure you already have the ingredients in your cupboard!

(Serves 8 people)

2-3 cups cooked chicken breasts
4 cups chicken broth
3 cloves of garlic (minced)
1 small onion (chopped up)
1 cup of green onions (chopped up)
1 cup celery (chopped up)
4 Tablespoons butter
2 Tablespoons flour
2 teaspoons cumin
1 Tablespoon dried oregano
1 Tablespoon parsley (fresh or dried)
1/2 teaspoon black pepper
1/2 teaspoon salt
1 can of black beans OR white cannellini beans (rinsed and drained) - whichever kind you prefer!
One 8 oz. can of tomato sauce

One 14.5 ounce can of diced tomatoes WITH green chilies
(If you can't find a can that has BOTH... buy one 14.5 ounce can of diced tomatoes and one 8 oz. can of green chilies.)

Shredded cheese
Sour Cream
Tortilla chips
Lime wedges

First up...
Cook and shred your chicken breasts.
(If you're short on time, go to the grocery store and buy a Rotisserie chicken.)

In your soup pot...
 Saute the garlic, onions and green onions in 2 Tablespoons of butter for about five minutes.

Once the onions are golden brown, add flour and 2 more Tablespoons of butter to the pan.
Stir for a few minutes until the onions are evenly coated.

Slowly add your chicken broth to the onions.
(Stir while you do this.)

Next up...
Add the shredded chicken, diced tomatoes/chilies, tomato sauce, celery, beans, cumin, oregano, parsley, salt and pepper to the soup pot.

Stir... and let the soup simmer for at least 1 hour on low heat.
(You can also put the soup in a crock pot and let cook for 4-6 hours.)

Once it's done, you'll want to add a dollop of sour cream, handful of shredded cheese and some crushed Tortilla chips to the soup.
(You can also garnish with a few wedges of lime.)

It's a delicious soup that will leave you going back for seconds... thirds... maybe even fourths!
Stay warm!

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