I admit, I'm pushing it just a little but I'm declaring Soup Season!
I made my first batch of Tortilla Soup this week, a winter staple in our house...and I want to go on record right now saying ALL SOUP SHOULD BE WARM. I see these "cold soups" advertised and well, it just goes against nature. Call them something else, not soup.
Soup is warm.
I made my first batch of Tortilla Soup this week, a winter staple in our house...and I want to go on record right now saying ALL SOUP SHOULD BE WARM. I see these "cold soups" advertised and well, it just goes against nature. Call them something else, not soup.
Soup is warm.
In celebration of Soup Season, I want to share "my" recipe (actually given to me by my MIL)
Don't worry it's simple!
I'm the Queen of Quick & Easy...um, in the kitchen anyway ;-)
Tortilla Soup:
Boil your chicken - any kind. I use breasts because they are...tada, quick & easy.
Remove chicken to cool & pick/shred.
Add Pace picante to your chicken stock - amount depends on how strong you want it. My hubby likes it strong so for 2-3 breasts I use a large jar.
Also add a healthy portion of cilantro, then boil/simmer about 20 minutes.
Strain your soup to get all the "chunks" out.
So, at this point taste it...too strong? Add water.
Or Chicken Broth. Water is cheaper.
Add chicken to soup and warm.
Grab your ladle and pour soup into a bowl filled with Tortilla mission strips and shredded Monterrey Jack cheese.
Your chips will get soggy. Your cheese will melt...mmmm.
Can be topped with Avocados, but we prefer to just eat guacamole dip with ours.
Also, you can heat & butter flour tortillas for dipping in your soup!
Enjoy!
*Note to self: buy a ladle this year.
Boil your chicken - any kind. I use breasts because they are...tada, quick & easy.
Remove chicken to cool & pick/shred.
Add Pace picante to your chicken stock - amount depends on how strong you want it. My hubby likes it strong so for 2-3 breasts I use a large jar.
Also add a healthy portion of cilantro, then boil/simmer about 20 minutes.
Strain your soup to get all the "chunks" out.
So, at this point taste it...too strong? Add water.
Or Chicken Broth. Water is cheaper.
Add chicken to soup and warm.
Grab your ladle and pour soup into a bowl filled with Tortilla mission strips and shredded Monterrey Jack cheese.
Your chips will get soggy. Your cheese will melt...mmmm.
Can be topped with Avocados, but we prefer to just eat guacamole dip with ours.
Also, you can heat & butter flour tortillas for dipping in your soup!
Enjoy!
*Note to self: buy a ladle this year.
3 comments:
Thanks for sharing the recipes. I know you have mentioned that before. I might try and make it this year. I can't wait to start eating taco soup and chili again!
Yummy! I love tortilla soup but I've never tried to make it. I'll give it a try! And yes, all soup should be warm! There is one cold Korean "soup" that I like but they don't call it soup, and it's really just cold noodles... so I guess that meets the criteria. :)
YUMMY! can't wait to try it...
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