Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Chicken Tortilla Soup
INGREDIENTS
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) corn
- 1 can (10 oz) diced tomatoes, with juice
- 1 can (10 oz) dark red kidney beans, drained
- 1 can (4 oz) diced green chiles
- 2 tbsp lime juice
- 950 g boneless, skinless chicken breasts
- ½ dry ranch packet
- 1 bunch cilantro, chopped
- 100g diced onion
- ½ tbsp minced garlic
- ½ tbsp olive oil
- 4 chicken bouillon cubes
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup salsa
- Water (to desired consistency; I used about 2 cups)
DIRECTIONS
- Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot. Brown until onions are translucent, stirring regularly.
- Add everything else. Cook until chicken is done.
- Remove and shred, then return to soup. Portion out.
- Can be garnished with tortilla chips, shredded cheese, guacamole or sour cream.
Notes:
- I use 15 oz cans in place of 10 oz cans.
- I use frozen corn in place of canned corn.
- I make my own enchilada sauce (https://www.gimmesomeoven.com/red-enchilada-sauce/)
- I omitted the green chiles.
- I used roughly 1.5 lbs of chicken (it’s what I had in the freezer)
- I omitted the ranch packet
- I used 3 cloves of garlic
- I omitted the bouillon cubes and in place of those and the water I just added 2 cups of homemade chicken stock
- I used homemade salsa
- My children devoured this soup!
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