Well, this soup isn’t totally chicken tortilla soup. It is a hybrid between that and a spicy corn chowder, and possibly a couple other soups. I just mixed things until this soup happened. It is winter favorite at our house!
Chicken Tortilla Soup
1 split chicken breast - skinned (I bet you can guess where this is going)
1 can of corn -drained (read labels... they sneak sugar in there sometimes)
2 cans coconut milk
2 cups chicken stock (Trader Joe’s box stock or other, read label!)
1 can of diced tomatoes with chilies (Aldi variety)
1 onion chopped
1 green pepper chopped
4 potatoes peeled and cut into small chunks
Corn tortillas
Spices: garlic powder, chili powder, bay leaves, basil, salt and pepper
In order to cook this the fastest I have several things happening at once!
In one pan boil chicken breast in water for 45 minutes or until done.
In another pan I combine all other ingredients. I bring to a boil and simmer.
When chicken is done; debone, shred, and add to soup pot.
Taste as you cook and add spices as you desire. I usually put in about 4 bay leaves and guess on the rest.
When serving, lay a tortilla in the bottom of bowl before adding soup. Shred more tortilla on top if desired!
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