Friday, January 21, 2011

Baby, it's cold outside......SOUP sounds fantastic!!

After dragging myself out of the cocoon of warmth this morning and into the blast chiller we call Friday, I decided that it would be a good day to share one of my most favorite soup recipes.  Not only is it is one of the easiest recipes to follow.  It's really actually a very healthy recipe as can make it less healthy with the "toppings" that you add...the choice is yours!!

Best Chicken Tortilla Soup...EVER!!
1 roasted chicken (Costco is the very best)
6 cups fat free chicken broth; low are fine.
2 cups Salsa; mild, medium, hot...suit your sass on this one!!
1 can black beans, rinsed thoroughly
1 can dark red kidney beans, rinsed thoroughly
1 can light red kidney beans, rinsed thoroughly
1 package Taco seasoning (use the lower sodium if you're watching salt intake)

Pull all meat from the roasted chicken, making sure to "squeegee excess fat off with your fingers", and break into bite sized chunks.  Put into large stock pot.  Add all other ingredients.  Bring to a boil.  Reduce heat and simmer for 20 to 30 minutes.

Serve with the following possibilities:
Sliced avocado
Julienned radishes
Sliced green onions
Chopped cilantro
Queso Fresco cheese; crumbled
Shredded Mexican blend cheese
Hot Sauce
Tortilla chips; crushed

**Healthier tortilla chip option:  Use corn tortilla, spray lightly with Olive Oil spray, bake at 400 degrees til crispy.  Cut into strips for topping.

If you have kids who want to get into the kitchen with you, this is one of the best recipes to start with.  It's easy to follow, measurements are simple, and the result is always a success!!  So, hunker down, stay warm and have a great meal, too!!

1 comment:

  1. Okay - this was sooo easy to put together and soo flip'n yummy! I made the little crunch-ies for as a topper from the corn tortillas - cut them into strips with a pizza cutter! ~G~