Chicken Tortilla Soup:
This is a recipe that Anna borrowed from our wonderful sister-in-law Emily. Anna makes it pretty regularly and it is one of my favorite soups. If you go light on the tortilla strips and cheese, it is not too bad for you either. Here is the recipe:
- one whole rotisserie chicken or 4 to 5 chicken breasts
- Ground Cumin
- 1 medium onion
- 1 box of chicken broth (for additional soup)
- 1 can of corn
- 1 can of black beans
- 1 can of diced tomatoes
- 1 can of green chilies (found in the aisle with the Mexican food, usually on the top shelf)\
- Optional: cilantro, jalapenos, shredded cheese, tortilla strips (usually found in the salad dressing aisle)
- Boil the rotisserie chicken until the chicken starts to come off of the bone (usually about 1 1/2 hours). Drain the chicken with a strainer and save the broth. This makes the largest portion of your soup.
- If you are adding additional broth go ahead and add it.
- Add about 3 to 4 palm fulls of cumin. Just taste as you go and see how you like it.
- Pick the chicken off of the bone and place it back in the broth.
- Chop the onion and add it to the broth.
- Add the remaining canned ingredients, but rinse the corn and black beans before adding.
- Return to a boil and then let simmer for about 25 minutes. This give the onion time to get tender.
- Add any additional toppings.