Friday, November 3, 2017

Chicken Tortilla Soup


 A love story about ...

C H I C K E N   T O R T I L L A   S  O U P

Soup should always be in your bag of tricks for those beginning of Fall days when the weather turns to crisp and cool temperatures. Nothing feels better than heating up over a hot bowl of healthy vegetables, chicken, and garnishes of your liking. This recipe will make you fall in L O V E with soups again and if you want to turn things up a notch you can add cayenne pepper or Mexican hot sauce on top. It's always nice when there's a kick of spice. 



3 tbs olive oil
1 1/2 cups yellow onion (diced)
3  clove garlic (minced)
1 cup carrot (cubed)
1 small zucchini (diced)
2 earns sweet corn, cut off the cob
1 15-oz. can black beans (drained)
1 15-oz. can white frijole beans (drained)
1 15-oz. can cannellini beans (drained) 
1 15-oz. can tomato sauce
1 tbs cumin
2 tsp paprika
1 tsp oregano
6 cups chicken stock
2 chicken breasts
5 corn tortillas (Sliced into strips)
salt & pepper, to taste


 In a large pot boil the chicken, about 15-25 minutes or until the chicken is fully cooked.  Remove the cooked chicken and cut into thin slices.  Pour out the chicken broth, but keep about a quarter to add flavor to the stock. 

Saute all the vegetables in olive oil to soften, about 15 minutes. When vegetables are cooked through, pour the remainder of the ingredients into the pot with the stock and the chicken. Add salt and pepper to taste. 

Cut the tortillas into strips and fry in olive oil until crispy.  Then lay on a plate with a napkin to soak up the exess oil. You can add salt, pepper and cayenne pepper if you want to make them spicy. (Spicy is better!)

                   Then dress it up with garnishes just the way you like it!



 Fresh Cilantro / Sour Cream / Cotija Cheese / Cayenne Pepper / Lime / Mexican Hot Sauce


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