Wednesday, February 23, 2011
Chicken Tortilla Soup
I emerge from the depths of embalming chemistry homework to bring you the recipe for one of Jeff's favorite dishes of mine as well as tonight's dinner. Crockpot series #2!!
Chicken Tortilla Soup...
Tonight's soup contains the remnants of an unfortunate victim of the rotisserie. Thanks to him we have enjoyed chicken for 3 nights in a row. I will include my original recipe but know you can substitute chicken left overs of any sort for this soup.
-4 cooked chicken tenderloins
-4 cups chicken broth (I use imagine organic free range to offset the QFC fryer chicken)
-2 celery stalks, sliced for soup
-1 clove of minced garlic
-2 cubed roma tomatoes
-half a chopped white or sweet onion (I prefer hawaiian or mayan sweets)
-chopped cilantro to taste
-1/2 boullion cube or to taste
-dash of cumin and cayenne pepper to taste
-garlic pepper seasoning
-1 tsp-tbsp olive oil
toppings: chopped green onions, pepper jack cheese shreds, sour cream, and thinly sliced tortilla strips and/or tortilla chips.
All ingredients except toppings go in the crock pot on high for a few hours. Since the chicken is all cooked, what really matters is that the veggies in the soup are soft. Usually this means the onions have turned clear. The soup always tastes better the next day after all the flavors have developed.
Additionally, you can add one can of drained black beans, or a sliced seeded green chili pepper.