Monday, February 4, 2008

Chicken Tortilla Soup

Wow! It's been awhile since I last posted on here! It has been a whirlwind of a month and we haven't really been cooking much blog-worthy meals. I am excited that with the WC Nestie Recipe exchange and being a new member of Daring Bakers, it will pick up more! I am also sad to report that my camera has been on the fritzo lately. For some reason it thinks it needs NEW batteries every single time I use it. Because of this, I do not have pics for several of the recipes I am going to post tonight. No worries though! I will be making these recipes again and uploading photos as soon as I can. This soup is delicious and easy. I have never had much luck with soups....they either turn out too thick, too thin or just no flavor. This was not the case with the Chicken Tortilla Soup from the Buon Appetito blog that I visit.

Chicken Tortilla Soup
(source: Buon Appetito)


2 skinned and boneless chicken breasts, cubed
1 10 oz package frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 14 oz cans chicken broth
1 10 ½ oz can tomato puree
1 10 oz can diced tomatoes and green chiles
¾ tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground black pepper
1 bay leaf

Combine all in crockpot. Cover and cook on High 6 hours. Remove and discard bay leaf.
Serve with sour cream, tortilla chips and garnish with fresh cilantro.

This averaged out to about 3 points per good sized bowl (about a cup and a half).

1 comment:

Teale said...

The chicken tort soup that I make is almost identical to this! So tasty!