I posted a bowl of tortilla soup in the SUWYAC topic and troymeister asked for the recipe.
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OK - here is my attempt at a recipe. The thing is, I go online and d/l several recipes that look promising and take what looks good from each. That works - most of the time...
The two recipes I used were Amazing Chicken Tortilla Soup! by Valerie Marie and posted on food.com, and Chicken Tortilla Soup posted on The Pioneer Woman. And this is what I think I did:
TORTILLA SOUP
Enough oil to saute the peppers, onions, and garlic. I usually blend half and half olive oil and butter.
3/4 med onion - chopped
3 cloves garlic - minced
1 med bell pepper, or 1/2 each bell and red pepper
1 med jalapeno pepper chopped - include the "innerds" if you like more heat
2 boneless skinless chicken breasts ( I may use leftover smoked pulled pork next time.)
1/2 package frozen plain corn
1/2 can black beans drained and rinsed
1 10 oz can Rotel tomatoes and green chilis - I used fire roasted
4 cups low sodium chicken broth
1 small can tomato sauce
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
I garnished with grated Monerey Jack Cheese, chopped cilantro, sour cream and avocado. You could also use chopped red onion and/or salsa or pico de gallo.
Cook the chicken in the chicken broth until tender enough to shred (~ 15 min) Remove chicken from broth and shred. Return to pot and continue cooking.
Saute onion, garlic, jalapeno and green/red peppers in oil. Add to pot.
Add the rest of the ingredients to the pot and simmer at least 30 minutes more, and up to an hour.
Serve with warmed tortillas or your favorite corn chips if desired.
OK - here is my attempt at a recipe. The thing is, I go online and d/l several recipes that look promising and take what looks good from each. That works - most of the time...
The two recipes I used were Amazing Chicken Tortilla Soup! by Valerie Marie and posted on food.com, and Chicken Tortilla Soup posted on The Pioneer Woman. And this is what I think I did:TORTILLA SOUP
Enough oil to saute the peppers, onions, and garlic. I usually blend half and half olive oil and butter.
3/4 med onion - chopped
3 cloves garlic - minced
1 med bell pepper, or 1/2 each bell and red pepper
1 med jalapeno pepper chopped - include the "innerds" if you like more heat
2 boneless skinless chicken breasts ( I may use leftover smoked pulled pork next time.)
1/2 package frozen plain corn
1/2 can black beans drained and rinsed
1 10 oz can Rotel tomatoes and green chilis - I used fire roasted
4 cups low sodium chicken broth
1 small can tomato sauce
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
I garnished with grated Monerey Jack Cheese, chopped cilantro, sour cream and avocado. You could also use chopped red onion and/or salsa or pico de gallo.
Cook the chicken in the chicken broth until tender enough to shred (~ 15 min) Remove chicken from broth and shred. Return to pot and continue cooking.
Saute onion, garlic, jalapeno and green/red peppers in oil. Add to pot.
Add the rest of the ingredients to the pot and simmer at least 30 minutes more, and up to an hour.
Serve with warmed tortillas or your favorite corn chips if desired.
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