I had a visitor last week. He was just learning how to fly.
And he obligingly let me take lots of pictures of him while he posed fearlessly, preparing for his next flight.
I thought he was cute.
Anyway, in my ‘about me’ section, or whatever it is, I mention that although I love cooking with raw and natural foods, I’m not opposed to cans and boxes when the need arises.
And for me, the need arises occasionally for Chicken Tortilla Soup.
If you are anti-can, this recipe is not for you.
If you like huge chunks of avocado floating around, this recipe is not for you.
If you insist all your recipes be made from completely organic, raw vegetables that you cut up and process yourself, this recipe is not for you.
If you want something simple, fast, incredibly tasty, and it’s a bit of a hard week and you could use some leftovers for future meals. This recipe is totally for you.
This recipe is an old family friends. I love it dearly. It goes wonderfully with this cornbread recipe too.
Chicken Tortilla soup.
3 cloves garlic minced
1 onion, chopped small
1/4 cup butter
4 boneless skinless chicken breasts chopped into bite sized pieces
1/4 cup lime juice
3/4 cup cilantro
4 corn tortillas chopped into bite sized pieces
1 can ro-tel tomatoes and chilis
1 can cream of chicken soup
1 can corn
1 can black beans
4 cups chicken broth
salt and pepper to taste
In a large soup pot, saute your onions and garlic in butter until onions get that clear finished color.
Add chicken and brown. When chicken is mostly done, pour in the lime juice and let simmer for about two minutes.
Add your tortillas, corn, beans, ro-tel, cream of chicken soup, cilantro, salt, pepper, and chicken broth and bring to a boil.
Let simmer for about.. ten or fifteen minutes until all the flavors have melded together.
Serve with cornbread, or corn chips and top with your favorite shredded cheese.