Tuesday, October 12, 2010

Tasty Tuesday {Guest Cook}

Here is this weeks tasty recipe. My good friend from mommy moments made this for her family just last week and is sharing it here. She is in the chilly midwest right now enjoying great soup weather, so I can't wait for it to get a bit cooler her in Texas so that I can make this.

Side note: along the lines of saving money one groceries make more of this stock than you need for the soup and it will be ready for all kinds of recipe and will be much fresher than anything in a can.
The ideas are endless;
Chicken Noodle Soup
Chicken Stir Fry
To make rice or mashed potatoes
Chicken Pot Pie
Just to name a few.

Grace's Chicken Tortilla Soup

Chicken Stock:
2 carrots, in large chunks
3 celery stalks in large chunks
1 onion, quartered
4-5 garlic cloves, halved
2 tsp. thyme
2 bay leaves
1 tsp. pepper
2 large chicken breasts
Put in pot, add 3 quarts water
Bring to boil
Cook over medium-low for 1 to 1 1/2 hours until chicken is done
Add water as needed
Remove chicken, shred
Strain stock
Use immeadiately or refrigerate
Yields: 2 quarts

Chicken Tortilla Soup

1 onion, diced
2-3 garlic cloves, diced
1-2 jalapenos, diced (optional)
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
2-3 tomatoes, chopped
1 can diced tomatoes
1 15 oz. can black beans
1 16 oz. bag frozen corn
1/3 cup chopped cilantro
shredded chicken from the stock

In a large sauce pan, saute onion, garlic, jalapeno, bell peppers and poblano peppers
Add chopped tomatoes, cook down completely
Pour in stock
Add shredded chicken, corn, black beans, diced tomatoes, chopped cilantro
Bring to boil, then simmer, partially covered for 1-2 hours
Garnish ideas:
Shredded cheese, Avocado slices, Fresh lime to squeeze in, tortilla chips (or fried tortilla strips),sour cream or fresh chopped cilantro

Hope you enjoy the soup!

1 comment:

  1. So yummy! Gonna have to visit you on Tasty Tuesday every week!


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