Wednesday, August 28, 2013

Chicken Tortilla Soup

Chicken Tortilla Soup
Easy, delicious and tummy warming in a way that only chicken soup can.

Serves 5-6 adults

3 or 4 medium Zucchini / Squash
5 stalks of celery
4 whole carrots
1/4 cup frozen corn
5 or 6 boneless skinless chicken thighs
1 cup chicken broth
garlic powder
red pepper flakes

I boil the chicken in water and chicken broth for 1 hour and 30 minutes, I then add my diced celery. I let the celery cook for about 20 minutes and then add my diced carrots and crescent shaped zucchini and squash. You really can add whatever vegetables you like or have on hand. I season the liquid with garlic powder, salt and pepper and red pepper flakes depending on how spicy I want it.
Taste! So important to make sure the broth has enough flavor, since it will be giving all your veggies flavor. I might put 4 or 5 tablespoons of garlic, don't be shy. The more flavor, the better! Let it simmer until the carrots and zucchini are tender and add the corn in the last minutes.

I serve mine with warm gluten-free corn tortillas or quesadillas with pepperjack cheese over rice.

garnish with lime wedges or avocado chunks.

There's nothing like home-made soup.

Recipe for Mexican Rice:
1 cup of rice
1 8 ounce can of tomato sauce
Vegetable oil
2 1/2 cups of water
Salt, 1 teaspoon
Pepper, 1 teaspoon 
Garlic powder, 1 teaspoon
Chicken bouillon, 1 tablespoon

Heat oil in a shallow sauce pan that has a lid, add rice and brown the rice on high or medium heat. Once the rice starts to brown, turn off the stove. Add tomato sauce, water and spices, turn stove back on and bring to a boil, reduce to simmer. Cover for fifteen minutes. DO NOT OPEN the lid until the time is up. 

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