eclectic design inspiration

Saturday, November 6, 2010

Soup, Soup ba-doop, Soup ba-doop, Soup ba-doop ba-doop ba-doop

The weather is getting cold, the leaves are changing, and nothing sounds better than hot soup. Mmmm, soup. And lots of blankets. And a really good book. And Uggs - real ones, not the knock-offs. And a wood-burning fire. And a golden retriever laying in front of it. And Christmas. Wait... not yet.

My point is, it's the appropriate time to share something with y'all: A tried and true recipe for Chicken Tortilla Soup from my high school Home Ec class. It is bomb.

Chicken Tortilla Soup ~ from Texas (so it's totally legit!)

(Makes about 4-5 servings)

2 cans chicken
2 cans beef broth
1 lb boneless chicken
breast, boiled and pulled apart into pieces
1 can of sliced tomatoes, with juice
1 yellow onion, sliced into thin rings
5-10 jarred jalapeno slices, with some juice
1 clove garlic, minced
1 tbsp + 2 tsp chili powder
1 1/4 tsp cumin
1-2 tbsp vegetable oil
few leaves of cilantro (optional)
mozzarella cheese
tortilla chips

1 large pot that you would use to cook chili in... (stock pot, maybe?)

Put oil in the bottom of the pot, then set on the stove at medium heat. Add onions, jalapenos and garlic, stirring occasionally until onions are browned. Add chicken
broth and beef broth. Add canned tomatoes and chicken. Stir in chili powder and cumin. Raise heat until soup is hot - steaming but not boiling. Add more chili powder/cumin/jalapeno juice to make to your liking of spiciness.
Put tortilla
chips in the bottom of the soup bowl~ pour soup into bowl and put mozzarella cheese, cilantro and avocado on the top.


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