Sunday, September 11, 2011

{Chicken Tortilla Soup. Amen}



After 5 days of vacation, and 5 days of eating out, it was good to get home and prepare my own food.

It should seriously be illegal to eat out that often.

So, what did I make 2 hours after returning home?

Chicken Tortilla Soup.

SBB_Soup

Om. nom.

I’ll get back to the yummies in a minute.

So, how was my vacation?

Wet.

It rained, every. single. day. all. day.

argh.

We made the best of it. We were soaked, we were chilled, we paid $15 for an umbrella that broke within 2 hours.

But, we had fun.

Even if our fingers did turn pruney.

For a minute there, I thought I was Forrest Gump. Remember when he said, “One day it started raining, and it didn`t quit for four months. We been through every kind of rain there is. Little bitty stingin` rain... and big ol` fat rain. Rain that flew in sideways. And sometimes rain even seemed to come straight up from underneath.”  

Yeah, it wasn’t four months for us…. but it felt like it.

DC-1111
DC-1181
DC-1321
DC-1401
DC-206

The Bean took this photo that I really like.

303657_2007468956742_1544230201_31840724_2085840486_n

I love the line of umbrellas reflected in it.

Anyway, in case I haven’t made it clear- it rained.

So, naturally, soup seemed like the best thing to make upon arriving back home. Something I’d been craving all week.

Chicken Tortilla Soup

2 boneless, skinless chicken breasts
6 cups water
1 teaspoon chili powder
3 cloves garlic, finely minced
1/2 teaspoon salt
dash of black pepper
1 cup diced onions

Throw all of this into a pot and cook until chicken is done. Remove chicken and shred, place back into pot along with:

1 can diced tomatoes OR crushed tomatoes (depending on how chunky you want your soup- I use diced)
1 can (10 oz) Rotel diced tomatoes with green chilies
1 can (4 oz) green chilies (optional)
1 can (15 oz) black beans, drained and rinsed
1 can corn, drained
1 can chicken broth
2 tablespoons finely chopped cilantro (optional)

Bring to boil and allow to simmer for 30 minutes.

Check seasonings. Add more to taste.

To one cup water, add 3 Tablespoons flour. Whisk well. Slowly pour into soup to thicken. Allow to simmer another 15-20 minutes.

Top with your choice of the following:

sour cream
guacamole
diced onion
jalapenos
shredded cheese
tortilla strips or crushed tortilla chips
salsa

It’s seriously pretty too with all it’s colors.

A fest for the eyes.

And the belly.

Amen.

Tina

7 comments:

  1. This is almost identical to the version I make! I can't wait for the cooler weather to get here...for some reason, my menu is so much easier in the cold seasons :)

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  2. Mmmm....looks delicious! I've made something similar; you can't beat soup like this!

    Love your vacation photos -- of course!!! :D

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  3. Mmmm looks super yummy! And rain...yuck!!! Love the pics of the Vietnam Wall. My Daddy is a vet, and while I've seen it in person on a school field trip, he never has and I hope to take him some day. Thanks for sharing at Church Supper. Hope to see you again next week.

    Everyday Mom's Meals

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  4. I just popped over from EMM's Church Super #10. And I'm glad I did ... what beautiful photography you have!!

    Kay Johnson
    www.andtheniateit.com

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  5. This sounds so good for a cold rainy day! Too bad you didn't have any on your trip. We have had vacations like that too. Bummer.

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  6. Made this for dinner tonight! Very, very tasty! Thanks for the recipe, Tina!

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  7. Glad you liked it, Michelle, thanks for the feedback!

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