Chicken Tortilla Soup
The menu plan in our house doesn't generally vary much, but last night I decided to try a new soup recipe to supplement our regular Chicken Noodle. All of my kids loved it, so I will definitely be making it again!
The recipe originally came from Recipezaar, called Amazing Chicken Tortilla Soup. Of course, I always tweak things a little based on what I have on hand and my family tastes (not too spicy, no chunky vegetables, etc), so here was the version I served up last night:
I started by making chicken stock (one whole chicken, half gallon of water, salt, pepper and carrots -- or use canned stock, about 5- 14 oz cans and about 4 chicken breasts). After that simmered for the morning I strained it into the crock pot, deboned the chicken and threw it in the broth.
I also added:
- 1 tsp. Onion powder
- 4 cloves garlic
- 1/2 medium green pepper, chopped
- 2 cups frozen corn
- 2 tsp. cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 15 oz can tomato sauce
And, a couple extras I had around:
- 2 cups of cooked brown rice
- 1 can black beans
I deboned the chicken at lunch and put it in the crock pot on low for the afternoon (4-5 hours -- probably more than it really needed) and we ate it for dinner with some oven crisped corn tortillas. I forgot to pull out the sour cream, but that would be ideal as well!
And, I have enough left over, now in the freezer, for two more meals.
I think it could have been a little spicier, but most of my kids said it was perfect. It was definitely flavorful, though.
For more Kitchen tips head over to Tammy's blog.
The recipe originally came from Recipezaar, called Amazing Chicken Tortilla Soup. Of course, I always tweak things a little based on what I have on hand and my family tastes (not too spicy, no chunky vegetables, etc), so here was the version I served up last night:
I started by making chicken stock (one whole chicken, half gallon of water, salt, pepper and carrots -- or use canned stock, about 5- 14 oz cans and about 4 chicken breasts). After that simmered for the morning I strained it into the crock pot, deboned the chicken and threw it in the broth.
I also added:
- 1 tsp. Onion powder
- 4 cloves garlic
- 1/2 medium green pepper, chopped
- 2 cups frozen corn
- 2 tsp. cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 15 oz can tomato sauce
And, a couple extras I had around:
- 2 cups of cooked brown rice
- 1 can black beans
I deboned the chicken at lunch and put it in the crock pot on low for the afternoon (4-5 hours -- probably more than it really needed) and we ate it for dinner with some oven crisped corn tortillas. I forgot to pull out the sour cream, but that would be ideal as well!
And, I have enough left over, now in the freezer, for two more meals.
I think it could have been a little spicier, but most of my kids said it was perfect. It was definitely flavorful, though.
For more Kitchen tips head over to Tammy's blog.
Comments
I know what you mean. I love a good chunky soup. I'll probably add even more beans next time. That's what it's all about, eh? Taking a great recipe and making it your own.
Thanks for stopping by!
Erin