Hello again! This week I'm sharing a recipe. I got the original recipe (pictured) from a friend of mine. If you like all the ingredients feel free to follow it exactly. I'll be sharing how I do it-since I modify it for my families tastes. This makes about 10-1 1/2 cup servings. Being that it uses canned ingredients I don't try and half it. However, it freezes fantastically for an easy dinner later.
Chicken Tortilla Soup
2 bell peppers-diced (any color)
3 cloves garlic-minced
1 jalapeno-seeded and minced
1 rotisserie chicken-skinned, meat pulled off, and shredded
1 can kidney beans-partially drained
1 can black beans-drained and rinsed
1 can corn-drained
1 large (28oz) can crushed tomatoes-do not drain
1 can (14.5oz) can petite cut tomatoes-do not drain
1 quart chicken stock/broth
2 Tbsp chili powder
2 tsp paprika
1 tsp coriander
1 Tbsp cumin
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp salt
1 tsp pepper
I like to prep everything before I begin. After you start adding things, the soup progresses quickly so it makes it easier to have everything ready. I chop all the veggies, measure all the spices into a single small bowl, shred the chicken, open all the cans, and drain the ones that need it. With everything pre-prepped, you can just grab and dump.
To freeze- I use the twist on Ziploc containers, leave about an inch of space (liquids expand when frozen), mark the date and throw it in the freezer.
Hope you enjoy! ----------------------------------------------- Want to see my post on Rachel's blog? Check it out!