Tuesday, January 11, 2011

Tortilla Soup for The Soul

Hello Friends!  Just thought I'd share a recipe that I made Sunday night.  Here in the Atlanta Area, snow & ice have settled in so I've been working on some projects and eating yummy foods.  This recipe is something I was able to whip up really quick and it was pretty simple to make.  Hope you enjoy!

(Creamy) Chicken Tortilla Soup Recipe

For The Soup:

1-2 Tbsp Olive Oil
1 lb Boneless Skinless Chicken Breast (season w/ garlic powder)
1 Onion Chopped
2 c. Reduced Sodium Chicken Stock
1 Taco Bell Taco Season Packet
1 Ranch Dressing Season Packet
1 c. Water
1 can No Salt Added Petite Diced Tomatoes (slightly drained)
1 can Garlic & Onion Diced Tomatoes (slightly drained)
1-2 Tbsp Diced Jalapenos (optional)

For The Garnish (optional):

Tortilla Chip Strips (I buy the kind that are in the crouton/salad dressing aisle)
Sour Cream (I buy reduced fat)
Shredded Cheese (again 2%, reduced fat) 

In a large stock pot heat oil on Med-Hi heat & add chicken breast.  Cook for 4 minutes then flip.  Cook for 2 minutes.  Toss in onions and a little stock.  Cover and let cook for another 2 minutes.  Add enough stock to cover chicken & cover w/ lid.  Reduce Heat to Med & cook 5-8 more minutes (depends on thickness of your chicken) until chicken is cooked through.  Remove chicken from pot.  Set aside.

Add all other ingredients to pot.  NOTE:  You can add as much or little water as you like – I do it to taste because I don’t like my stuff to be super salty – the season packets take care of that!  Stir, cover & let simmer.

Shred chicken however you like to – with 2 forks or a really sharp clever.  Return to pan.  Let simmer for as long as you like – the longer the better. 

WANNA MIX IT UP A BIT?  If you want a creamy tortilla soup, add a cup of sour cream to the soup!

Garnish & enjoy!

This serves 4-6

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