Yes, I know its Saturday – but I crashed before 8 last night and slept a solid 10 hours.
With football season underway (Go Lakers! 2-0, woohoo!) and Marching Band out for their first performance today, that means one thing – cool fall days are not too far away! Which means soup weather! Our family is not soup fans when its hot outside.
This is actually my SILs recipe – but it truly is my very favorite! Its best made a day or two early, so the flavors can meld. I have even frozen leftovers and they turned out just yummy!
Chicken Tortilla Soup1 can diced green chiles 1/4 cup onion, diced (2 TBsp dried minced onion) 1/4 – 1/2 tsp garlic powder, to taste ( or add fresh minced garlic) 1 can diced tomatoes, with juice 1 can Rotel tomatoes & chiles 1 quart tomato juice (or a couple of cans of V-8) 4 cups chicken stock 1 tsp ground cumin 1 tsp chili powder 1/4 tsp black pepper 2 tsp. worcestershire sauce 1 beef bouillon cube 2 chicken bouillon cubes 1/2 – 1 lb. skinless chicken breasts In large pot, cover chicken with water and cook until done – about 15 minutes (reserve 4 cups of stock for soup). Set aside to cool. In large pot heat chiles, onions & garlic. Add all ingredients (except chicken). Heat to boiling, reduce heat to medium and simmer 45 minutes-1 hour. Meanwhile, shred chicken and add to soup. Serve with tortilla chips as crackers, garnish with shredded cheese, sour cream, cilantro or diced avocado. Refrigerate or freeze leftovers. I totally stole this pic from betty crocker – but it looks very similar. 🙂 And I like this wooden bowl, too! (wishlist!) If you are a black bean or corn fan in your soups – add ’em!
For a great gift – use dried minced onions, garlic powder, bouillon cubes and create a spice packet of needed ingredients in small ziploc bag. Attach cooking directions to gift bag containing canned chicken, chicken stock, and remaining ingredients. I think worcestershire is the only thing not able to include in soup-gift pack. I would *LOVE* a gift like this!