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.)
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.)
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!