Hey Kate -

I’ve been thinking more about the blog. Blogging seems easier in the winter. Also when you’re sick. I didn’t actually make any chicken soup today, but I did have a picture of some Chicken Tortilla Soup that I made a while back, and thought it was the perfect recipe to jump back into the blog with.

It also helps that I’m home sick today and am bored. I feel well enough when I’m lying down, but as soon as I stand up, everything goes wonky inside. It’s a strange day.

OK - This is more cheese then anyone needs on their soup. I admit that.

This recipe I got from my friend Sarah’s mom. The first time I went to California, I went to stay with my friend Sarah’s family. She was my bible study group leader in university, and we always had a great time together. Her mom was always used to having people in the house, and this was one of her go-to’s for company. It’s one of mine too. It cooks up easily, and can go for miles. The only problem is trying to scale it down for when it’s just me who wants it. That what I did on this day. So my soup was actually just inspired by the one you see below. The soup is classic “Mexi-Cal” – lots of store bought ingredients that you probably don’t use in Mexico, but make life a little easier.

Chicken Tortilla Soup

Ingredients

  • 2-3 chicken breasts (or the equivalent chicken from other parts), boiled, cooked and shredded. I’ve also just used a rotisserie chicken for this.
  • 1 Tbs. oil
  • 1/4 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 can tomato sauce, plain
  • 1 can water
  • 1 package taco seasoning
  • 1 can corn
  • 1 can black beans
  • Corn chips (This soup is ridiculously good with plain old Fritos corn chips. Plain tortilla chips can be used as well)

Toppings

  • Cheese, shredded
  • Green onions, thinly sliced
  • Sour Cream
  • Guacamole
  1. Place raw chicken in water, and boil until cooked through. You’ll get a lot of fatty foam, that looks and smells a little like – boiled chicken, I guess. Once the chicken is cooked through, pull the meat apart with your fingers or two forks. You’ll want to let it cool a little if you’re going to use your fingers. Sometimes I’ll do the cooking step a day before.
  2. Sautee onions and garlic in the oil.
  3. Add tomato sauce and one can of water
  4. Mix in taco seasoning. You could also add a bit of hot sauce if you wanted a spicy soup. I don’t usually. Actually I haven’t ever. I’m just assuming this would work.
  5. Drain the corn.
  6. Drain and rinse the beans.
  7. Once the liquid comes to a boil, add the corn, beans, and shredded chicken, and reduce to a simmer.
  8. Once the chicken and beans are heated through, it’s ready!
  9. Have dining companions put tortilla or corn ships in their bowls, pour hot soup over top, and everyone can add their own toppings. Yummm. Even though I don’t want any food at all, I still would like some of this.
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