Wednesday, December 18, 2013

Chicken Tortilla Soup - (the easy button)

This is the best time of year, but it is also one of the busiest.  Church plays, musicals, concerts, parties, dinners and school plays, meetings and finals, shopping, decorating.  We are busy aren't we, and I just have one at home now.  Well I need the easy button on meals, eating out all of the time isn't in the budget, and just to be quite honest it gets old quick.

This is a recipe that I tore out of a magazine (Country Home) in 2007.  We use it a lot when we need an easy, light meal.









Although chicken from the deli section would work, I generally use something I have left over, or like today cook some chicken breasts in my pressure cooker.  I cooked enough for the soup tonight and a meal later on this week.


Chicken Tortilla Soup
   
1 lg onion chopped
1 TBSP ground cumin
1 TBSP chili powder
1 TBSP olive oil
2 14 oz cans reduced sodium chicken broth
1 28 oz can fire roasted diced tomatoes
4 C chopped cooked chicken
1 10 oz bag frozen whole kernel corn
1 4 oz can of green chili peppers diced

In a 6 quart dutch oven cook onion, cumin and chili powder in hot oil over medium heat until tender.  Carefully add broth, undrained tomatoes, chicken, corn, and undrained peppers.  Bring to a boil reduce heat and simmer for 30 minutes or longer.  Season  to taste with salt and pepper.


Garnish as desired with cheese, cilantro, lime wedges, avocado, etc.  We also eat with tortilla chips or tonight we will be having Jalapeno and cheese cornbread.

I don't measure the chicken, I just use what I think (or have).  Also you can use corn you have left over from another meal.


Good bloggers take beautiful pictures to show you how yummy the finished product looked.  Busy, hungry bloggers just snap a  quick pic and tell you that it was good as they head out the door.  Hit the easy button and enjoy!

Linking with Living Well Spending LessFrench Country CottageImparting GraceCreate with Joy


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