Friday, January 29, 2010

Melissa's Easy & Delicious Chicken Tortilla Soup

Cook For Your Super Bowl Party
or on a Cold Winter's Night!

This has become one of my staple recipes. Try it, I think you will like it!
Don't let it look intimidating. Check your pantry first.
  • Don't have a can of salsa, but have a jar left over in the fridge? Use it!
  • Don't have canned chicken broth? Use 4 cups powdered chicken bouillon.
  • Don't have black beans, but have some white or red kidney beans? Dump it in. Still tastes great.
  • Don't have lime, but have a lemon? Add a bit of lemon juice. Careful, not too much!

Serves: 6
Ready In: 1 Hour

2 boneless skinless chicken breasts, cubed OR 1 rotisserie chicken
1/2 cup herb & garlic marinade or Italian dressing
1 cup onion, diced
1 can (7 oz) salsa
1 can (14 oz) black beans, drained & rinsed
1 can (14 oz) corn, drained
2 cans (14 oz) chicken broth
1/4 cup rice
2 tsp. garlic, minced
1 Tbsp. olive oil
1 Tbsp. jarred jalapeno, minced
2 tsp. lime juice
2 tsp. chili powder
1 Tbsp. parsley
1 tsp. onion powder
1/2 packet taco seasoning
2 tsp. McCormick's Southwest Chipotle seasoning
Monterrey Jack Cheese
Sour Cream
Tortilla Chips

1. Cut chicken with kitchen shears into cubes and saute in dressing/marinade. Or cut small pieces off rotisserie chicken.
2. Saute onion and garlic in olive oil over medium heat in a large pot for 3 minutes.
3. Add cooked chicken, chicken broth, rice, salsa, corn, black beans, jalapenos, lime juice, chili powder, parsley, onion powder, taco seasoning & Southwest seasoning.
4. Bring to a boil. Reduce heat to medium-low and cover. Simmer for 20 to 30 minutes.
5. Check and stir. When rice is cooked, soup is ready.
6. Top with cheese, sour cream & tortilla chips. Yum Yum!

Melissa Simms
RE/MAX Associates
Louisville, Kentucky

No comments:

Post a Comment