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

Gravy

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!