Thursday, July 29, 2010

Chicken Tortilla Soup

Hello everyone in blog land!  Today I want to share a recipe.  Joe and I LOVE chicken tortilla soup.  We make it all the time because it's SO easy and yummy!  The only thing when I cook though...  I don't measure.  It's a little of this, a little of that and ta-da we have a yummy meal...  So hopefully you can follow the recipe.  Just know you can modify it to your tastes!  If you like less of one seasoning or more of a veggie then it's up to YOU to make this soup your own.  You could definitely do this in a crock pot or on the stove.  I'll do my best to give you all the details you need to know.  So here we go!

Moto Joe's Chicken Tortilla Soup

1-2 boneless/skinless chicken breasts (you can substitute already cooked chicken, chicken pieces, or another type of meat if you want)
1 green pepper
1 onion
1 jalapeno (leave out if you don't like spicy)
1 cup of chicken broth (you can use a whole can of chicken broth or make up a cup from bullion cubes)
1 can of corn (low or no sodium works great in this)
1 large can of diced tomatoes (this last time we used 3 cans of Mexican stewed tomatoes and that worked great!)
1 medium/large zucchini (or a couple smaller ones)
Dash of garlic salt (or garlic powder if you're watching your sodium)
1 Tbsp cumin
1 Tbsp chili powder
1 Tsp chipotle chili powder (leave out if you don't like spicy)
Olive Oil (or other oil) just to saute chicken and some veggies
1 bunch fresh cillantro
Fresh lime or lime juice
Shredded cheese (we use the low fat Mexican blend)
Tortilla chips (we found the baked tortilla chips work just as well and are lower in calories and fat!)

Dice chicken into bite sized pieces, salt and pepper to taste and brown in a pan over medium/high heat with a little olive oil.  (Alternatively you could just cook whole chicken breasts and shred them after.)  Set asside.

Dice all veggies into equal sized pieces.  In a large pot combine onions, green pepper, jalapeno and a dash of garlic salt with some olive oil and cook over medium heat until onions are transparent.  Add zucchini, corn, tomatoes, chicken broth, cooked chicken and stir to combine.  Add cumin, chili powder and chipotle chili powder to taste.  Let simmer over low heat until veggies are cooked to your liking.

Chop cillantro and add to the soup with lime juice just as you take the soup off the heat.  (If you don't like cillantro, leave it out.)

Garnish soup with shredded cheese and crushed tortilla chips and serve.

* You could add other veggies or a can of black beans to the soup.  (Joe doesn't like beans so we don't add any but I'm sure they'd be fine.)  Also you could garnish with sour cream and additional hot sauce.

* If you want to crock pot the recipe brown chicken and add to crock pot.  Saute onions, green pepper and jalapeno and add to crock pot with other ingredients.  Cook in crock pot on low for 2-4 hours until warmed through and veggies are cooked to your liking.

When we make this soup it makes a whole large pot full of yummy good soup!  I probably makes 8-10 cups of soup depending on how many veggies you add so it's PLENTY for just the two of us.

Anyway, if you try it let me know.  Hopefully I didn't leave anything out.  HA HA HA!!!

1 comment:

  1. Sorry for spamming you, you know it's not my policy, but I just want to tell all participants of the "A piece of me" game that I've moved my blog to welovetoothfairy.com!

    btw... if you want to follow me, you'll need to sign up again, as I've noticed people were having trouble following me, so I've deleted the old google connect!

    xoxo
    Shirley

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