Friday, October 10, 2008

QUICK Chicken Tortila Soup

Okay well I am not a very technical cook. I just sort of add until it tastes good. Therefore it's sort of hard for me to give exact measurements, but here are my best directions:

3-4 Boneless Skinless Chicken Breasts
Chicken Broth
Rotel (or something with stewed tomato and green pepper)
Crushed Red Pepper
Minced Onion
Corn Tortilas or Chips

Okay hopefullly this will make sense...sorry for not having EXACT measurments, but really I don't think you can screw this up...especially if I can do it.

Okay put your chicken in your soup pot and add your broth. As to how much broth to use: make sure that your chicken is covered. Your pot should be about half full of broth....make sense? Haha. Okay. Then your going to cook the chicken. Once it is cooked through I pull out the chicken breasts and shred it up into smaller could cube it if you prefer that way. Then put your chicken back into your boiling broth. I then add a couple shakes of Crushed Red Pepper and a couple shakes of dehydrated onion in there, but you could use a real onion too, I just normally don't have a real one on hand.

It should look something like this:

Okay then you will add your Rotel. I used 2 cans of Rotel and this is what it looked like after I added it:

Then bring it back to a rolling boil.

Then while my soup is boiling I start to make some crunchy things for the soup. I like to use corn tortillas and kinda fry them up in vegetable oil until they are golden brown. I like this way better than chips because they stay crunchier longer when they are sitting in your soup, but I have used tortila chips before and that works great as well.

Check your soup, and by check I mean stick a spoon in there and taste it. If it tastes too salty or condensed add some more water and bring it to a boil again. If it still doesn't taste right add some more onion or maybe some chicken boulion cubes until it tastes yummy.

Once your soup is done put some of your crunchy things in your bowl and pour your soup over them. Then sprinkle some cheese over top.

Did that make any sense? It might sound harder than it actually is, but really it shouldn't take too long and it's really good!

I've also done this in my crockpot as well and that works too. If you want to do a longer version then instead of Rotel use fresh tomato, green pepper, and will take longer to cook, but it's really good as well.


Laura said...

Mmmmm, yum! Perfect for this chilly weather. When I read on your blog that you are a soup maker I was going to leave you a comment today and ask if you'd join this blog to share your recipes! I'm glad we're on the same page. Perfect!

Kritta22 said...

Oh my gosh you are making me drool!