October 2010

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Sunday, October 17th, 2010 11:20 am
This stuff was pretty tasty, unlike my first attempt with a different recipe, which was a disaster. After that catastrophe, I shied away from such recipes. But I had some wonderful tortilla soup somewhere, and decided to try again. And I found this recipe, which was also much easier than the first. And when I decided to make it the other day, I realized I had all the ingredients already! I didn't have to go buy anything. That was nice. I even had my own chicken stock that I'd made from the left overs of a roast chicken dinner. It was a nice touch. But an unnecessary one, so don't worry about that.

Eventually I'll get around to posting my roast chicken dinner recipes, and a little thing on making chicken stock. It's a simple thing, and you can find directions for it practically in any cookbook ever, but I hate when sites reference something without telling you how it's made. Or at least, how I make it. And so I will....but later. Anyway, on to the soup!
  •     * Chicken breast, chopped up (pre-cooked or cooked in step 1)
  •     * olive oil
  •     * someminced or crushed garlic
  •     * ground cumin
  •     * 2 (14.5 ounce) cans chicken broth
  •     * 1 cup corn
  •     * 1 cup chopped onion
  •     * chili powder
  •     * tablespoon lemon juice
  •     * 1 cup chunky salsa
  •     * corn tortilla chips
  •     * optional: green bell pepper
  •     * tabasco sauce.

Cook the chicken in some olive oil with the garlic and the onions and the green bell pepper if you've got it. Add in the cumin and chili powder and maybe a little cayenne pepper. When that's all cooked through, add the chicken broth and all the other ingredients except the tortilla chips. Add more of the spices if you so desire. And a little salt and pepper. Let simmer for 20 minutes or so.

Serve in a bowl with broken up tortilla chips sprinkled on top. And maybe a bit of cheddar cheese if you feel like it.