Tuesday, April 27, 2010
chicken tortilla soup.
this was a good, easy and fast dinner. it rained here today and I thought maybe I could squeeze one last soup in before it gets too hot.
i did not follow a recipe i just kind of threw it together, but here is the main idea.
2 large chicken breasts.
4 cups chicken broth
1 can or corn (or frozen 1.5 cups)
1 can black beans (drained)
1 can refried beans
1 can Mexican tomatoes
1.5 cups your favorite salsa
6-8 corn tortillas
2 cloves garlic, chopped
1 yellow onion, chopped
juice of one lime
3 tablespoons chopped cilantro
1T chili powder
first for the chicken I just had some frozen breasts so I put them in the chicken broth and brought it to a boil and then simmered it until done then removed and shredded it. mean while saute onions and garlic then add in broth, tomatoes, corn, beans, and salsa, seasonings.
in a blender or food processor take corn tortillas ripped into pieces and put in 1/2 cup chicken broth and blend until creamy. add the mush to the soup keep it on low at this point it will thicken fast. taste add salt/ pepper...or whatever else as needed.
once everything is combined sprinkle in cilantro. serve and top with lots of yummy stuff.
I know the tortillas sound weird but it makes the best consistency and gives it an authentic taste!