Sunday, January 6, 2008

Chicken Tortilla Soup

The husband woke up with a really bad cold yesterday and is still sick today. We had some frozen gnocchi from Trader Joe's last night for dinner, which was really good. Today is mostly overcast and yucky looking outside, and I want soup. I have most everything on hand for Chicken Tortilla Soup, so I'm going to make some up after the kid and I run to Walmart for a couple items and some more tissues for the husband. I can't wait to have a big bowl of this for lunch today!

Chicken Tortilla Soup
2 Tbsp olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 container (12 ounces or so) salsa
6 regular cans chicken broth (or 2 large)
1 lime, juiced
1 bag tortilla chips
1/4 cup fresh cilantro
Hot sauce to taste
Shredded cheese to taste
Cooked chicken to taste

In a large stock pot, heat olive oil. When oil is heated, saute onions until translucent. Add garlic and saute for a few more minutes. Add cooked chicken, chicken broth, salsa, and bring to a boil. Add any aditional vegetables (i.e. corn, tomatoes, black beans, etc.) at this step. Once boiling add cilantro, lime juice, and hot sauce to taste.

In individual serving bowls, place some broken-up tortilla chips in bottom and sprinkle with cheese. Pour the hot soup over the chips and cheese and serve.

*****

I can't remember if I mentioned last time that this can be made into a vegetarian version by leaving out the chicken and adding in some black beans or kidney beans (or both) or even just leaving out the chicken and not adding anything else to it. After I dry my hair, we're off to Walmart and then it's soup time! I'm trying to decide if I should sneak some pureed veggies into it, but I'm not sure what I'd use.

1 comment:

Little Red Ryan Hood said...

This sounds soooo good! I think I'm going to try it, but vegi. I think I'll do that wednesday night.