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Monday, June 24, 2013

Nellie: Tortilla Soup

This is a good soup for cold winter days, and it's healthy (well, if you go easy on the cheese and sour cream).  




Ingredients:

- two chicken breast
- a big container of chicken stock (those boxes of stock work well, and they’re organic)
- one zucchini or yellow squash
- one onion
- garlic (one heaping spoonful of the chopped garlic in the jar)
- one stalk of celery
- one can of pinto beans or black beans (or grabanzo beans)
- half a bag of frozen whole kernel corn
- 1/4 bag of frozen cut green beans
- a large jar of Pace medium picante sauce (instead of tomato sauce)
- one package of soft corn tortillas

Garnish:  

shredded cheese, lime, avocado, cilantro, sour cream (for the faint hearted)



Directions:

Cook (boiled or roasted works) the chicken separately and then rinse and shred or chop in bite size pieces.

Chop up all the veggies.

Then throw everything into a large pot and cook for a couple of hours.

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About 30 minutes before serving time:

Pre-heat the oven to 350.

Take a stack of the soft corn tortillas and cut them into strips. Coat an oven pan with Pam (or something like that) and toss the strips in the pan; they’ll look like noodles. Bake in the oven until crisp, stirring occasionally to allow all the strips to get crisp.

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Dish up the soup and top with the tortilla strips (and cheese if desired).



Notes:

Sour cream (or any dairy product) will blunt the chili heat.

This can be a clean-out-the-pantry soup. Add whatever vegetables are available.

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