Tweet
More new topics:
This is real. My wife makes this a lot. I LOVE IT!!
Chicken Tortilla Soup
2 T olive oil
5 stalks of celery, coarsely chopped (with as many leaves as possible)
4 carrots, coarsely chopped
1 onion, coarsely - medium chopped (I usually use a sweet onion--like Maui or Vidallia)
2 cloves of minced garlic (or roasted garlic)
1 cup of frozen corn kernels (or a can of no salt added corn, drained)
2 cans (10 oz. Each) of RoTel Mexican Lime and Cilantro diced tomatoes
1 can (16 oz.) Rosarita No Fat Green Chili and Lime Refried Beans
Use about a quart of ‘rich’ homemade chicken stock, or if you are in a hurry, you can use a 32 oz. Box of 33% Less Sodium Swanson Chicken Broth plus 3 cubes of chicken bouillon
4 cups of cooked and shredded chicken breast--or more - prefer grilled or roasted chicken
Tortilla chips - Tostitos work well
Cilantro - fresh or “Gourmet Garden Cilantro - in a tube” (found in the produce section)
Plain Greek Yogurt - regular or fat free
Lime juice
Shredded Mexican Cheese Blend
Avocado
Sriracha
Directions:
-- Saute the carrots and celery in the olive oil to sweat them a bit and give them a head start. Then add the onion and saute all until the onion begins to brown just a bit. Add a light sprinkle of salt and some fresh ground black pepper as the veggies saute. Add the garlic at the end of sauteing the veggies.
-- Next, add the 2 cans of Rotel and the can of Refried Beans. Mix well to ensure that the beans get completely dispersed.
-- Then add the homemade chicken stock, or a box of Chicken Broth and 3 cubes of Chicken Bouillon. Bring to a simmer. Simmer for about 5 to 10 minutes. Stir occasionally to make sure the bouillon cubes dissolve.
-- Then add the shredded chicken and simmer till chicken is heated through.
Toppings added to individual soup bowls before adding the soup:
- Coarsely crushed Tortilla chips - rather large pieces
- Chopped fresh cilantro (or about a 1.5 inch squeeze from a tube of “Gourmet Garden Cilantro” (found in the produce section))
- Plain Greek yogurt (Regular or Fat Free) about a slightly heaping teaspoonful into each bowl. (We don’t eat a lot of plain yogurt, so I usually just buy a couple of single serving size cups of Dannon Oikos plain non-fat yogurt. That is more than enough for serving the whole pot of soup).
- A quick squeeze of lime juice (about a half teaspoonful)
- Then, add soup to bowl
After adding the soup:
- Add shredded Mexican Cheese blend to taste
- Sriracha--amount depends upon how spicy you like your soup
- Some like to add cubed avocado pieces as well, but we usually don’t bother (Joe doesn’t like it-Ha!)
- Stir well to get the yogurt, avocados, Sriracha and cilantro mixed well
This is real. My wife makes this a lot. I LOVE IT!!
Chicken Tortilla Soup
2 T olive oil
5 stalks of celery, coarsely chopped (with as many leaves as possible)
4 carrots, coarsely chopped
1 onion, coarsely - medium chopped (I usually use a sweet onion--like Maui or Vidallia)
2 cloves of minced garlic (or roasted garlic)
1 cup of frozen corn kernels (or a can of no salt added corn, drained)
2 cans (10 oz. Each) of RoTel Mexican Lime and Cilantro diced tomatoes
1 can (16 oz.) Rosarita No Fat Green Chili and Lime Refried Beans
Use about a quart of ‘rich’ homemade chicken stock, or if you are in a hurry, you can use a 32 oz. Box of 33% Less Sodium Swanson Chicken Broth plus 3 cubes of chicken bouillon
4 cups of cooked and shredded chicken breast--or more - prefer grilled or roasted chicken
Tortilla chips - Tostitos work well
Cilantro - fresh or “Gourmet Garden Cilantro - in a tube” (found in the produce section)
Plain Greek Yogurt - regular or fat free
Lime juice
Shredded Mexican Cheese Blend
Avocado
Sriracha
Directions:
-- Saute the carrots and celery in the olive oil to sweat them a bit and give them a head start. Then add the onion and saute all until the onion begins to brown just a bit. Add a light sprinkle of salt and some fresh ground black pepper as the veggies saute. Add the garlic at the end of sauteing the veggies.
-- Next, add the 2 cans of Rotel and the can of Refried Beans. Mix well to ensure that the beans get completely dispersed.
-- Then add the homemade chicken stock, or a box of Chicken Broth and 3 cubes of Chicken Bouillon. Bring to a simmer. Simmer for about 5 to 10 minutes. Stir occasionally to make sure the bouillon cubes dissolve.
-- Then add the shredded chicken and simmer till chicken is heated through.
Toppings added to individual soup bowls before adding the soup:
- Coarsely crushed Tortilla chips - rather large pieces
- Chopped fresh cilantro (or about a 1.5 inch squeeze from a tube of “Gourmet Garden Cilantro” (found in the produce section))
- Plain Greek yogurt (Regular or Fat Free) about a slightly heaping teaspoonful into each bowl. (We don’t eat a lot of plain yogurt, so I usually just buy a couple of single serving size cups of Dannon Oikos plain non-fat yogurt. That is more than enough for serving the whole pot of soup).
- A quick squeeze of lime juice (about a half teaspoonful)
- Then, add soup to bowl
After adding the soup:
- Add shredded Mexican Cheese blend to taste
- Sriracha--amount depends upon how spicy you like your soup
- Some like to add cubed avocado pieces as well, but we usually don’t bother (Joe doesn’t like it-Ha!)
- Stir well to get the yogurt, avocados, Sriracha and cilantro mixed well
ENJOY!!!
Here's my wife's Cornbread Salad recipe. I don't know where she got it, but it's great for a break from the usual.
Comment: (For off-topic replies)