Photo and recipe from http://moptopmaven.blogspot.com/
While browsing through Moptop mavens fashion and style blog came across this AMAZING recipe for tortilla soup. Im Not really one to collect recipes or to experiment to much in the kitchen but I thought it would be a great way to end a rainy day in LA and how hard could it be? I cant tell you how excited I was the WHOLE time it was simmering! I hope you all enjoy!
P.s Two notes I wish would have known. 1. This recipe serves a whole lot so if you have a home of two consider reducing recipe by half. ( we literally have enough tortilla soup to feed an army lol ) 2. The spicy element all depends on how much chilli powder you add. I personally would have liked it to be a bit more spicy , the original recipe is pretty mild.
Spicy Tortilla soup
4 cups water
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons fresh parsley
1 handful of chopped cilantro
1-1/2 teaspoons onion powder
2-1/2 cubes chicken bouillon
1 tablespoon and 1-1/2 teaspoons olive oil
1/2 onion, chopped
1-1/2 cloves garlic, chopped
1/2 (16 ounce) jar chunky salsa
1 (14.5 ounce) can peeled and diced tomatoes
1/2 (14.5 ounce) can whole peeled tomatoes
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon and 1-1/2 teaspoons chili powder
1 small bag of frozen corn
1 (16 ounce) can black beans, drained
1 (16 ounce) can kidney beans, drained
1/2 (8 ounce) container sour cream
Directions
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, cumin, cilantro, corn, beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. 4 cups water
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons fresh parsley
1 handful of chopped cilantro
1-1/2 teaspoons onion powder
2-1/2 cubes chicken bouillon
1 tablespoon and 1-1/2 teaspoons olive oil
1/2 onion, chopped
1-1/2 cloves garlic, chopped
1/2 (16 ounce) jar chunky salsa
1 (14.5 ounce) can peeled and diced tomatoes
1/2 (14.5 ounce) can whole peeled tomatoes
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon and 1-1/2 teaspoons chili powder
1 small bag of frozen corn
1 (16 ounce) can black beans, drained
1 (16 ounce) can kidney beans, drained
1/2 (8 ounce) container sour cream
Directions
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
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