Yup, that's right.
I'm not above stealing a Chicken Tortilla Soup recipe when it's a complete
Flavor Explosion Of The Mouth.
Uh huh, that's what I said.
Flavor Explosion Of The Mouth.
That's what this Chicken Tortilla Soup is...truly flavorful.."like a taco in a bowl but healthy" according to Centsational Girl.
Centsational Girl is Kate and she has a very popular decorating blog www.centsationalgirl.com.
Once in a while Kate will post soup recipes on her website, really interesting,
super tasty soup recipes.
And this decorating website is where this super tasty tortilla soup recipe comes from.
This Chicken Tortilla Soup recipe is Kate's own custom recipe which is cool.
Not only is Kate a cool decorator but she cooks too?!?!
And customizes recipes?!?! Whatever.
Well Miss Kate, for the record, I can kind of decorate too.
Kind of. In a "kind of" way.
(If "kind of" means tacky).
And I can "kind of" cook too.
(If "kind of" means dishes I like to cook anyway and aren't too complicated to cook).
But mostly, I can FOLLOW a recipe, maybe not customize one, but follow one.
And Kate's Chicken Tortilla Soup recipe is easy to make and follow!
Don't let the ingredients steer you away...most of this you have on hand in your fridge and pantry anyway.
I have made this recipe a good 10-12 times in the last 12 months, it's truly good-to-the-last-drop good!
And now I attempt to embed the recipe.
If you can't see this embedded document, I guess you have to use Mozilla
instead of Internet Explorer, sorry!!!
You don't have to roast the corn but roasting really brings out the flavor.
I highly advice roasting the corn in a couple tablespoons canola oil (or I've used olive oil too for a healthier roast).
Roasted corn truly makes a difference in the flavor.
Doesn't this corn
look good roasting away??!!
It might get a little messy, what with the corn jumping out of the pan because it's roasting.
That's when you know the corn is done roasting!
Can I hear a
Soften the onions, chiles and celery in
roasted corn and carrots
Meanwhile coat your chicken breasts in taco
panini maker for 6 to 8 minutes.
Okay, STOP RIGHT HERE!!!!
Stop eating that cooked chicken!
Leave some for the soup!
and diced, toss whatever chicken you have left from devouring the tasty, seasoned stuff into the pot.
Cook soup on low for 40 minutes, stirring occasionally.
Ten minutes before your soup is done,
thinly slice the corn tortillas.
Toss in pan with 1 tbsp vegetable oil,
and stir on medium heat until lightly browned.
Serve soup hot by garnishing with corn tortilla strips,
shredded jack cheese and fresh avocado slices.
See, that was easy!
And you will have lots left over.
And you will eat it for lunch or supper the next day and say,
"Dang, Angie was right. This is a tasty soup!"
And the kids will holler, "Mom/Dad, please fry up more of those corn tortilla strips for that really good soup we're eating as leftovers tonight".
And you will say "fine", knowing that half of the toasted tortilla strips will be eaten by you before they ever get to the dinner table.
Tee hee. Silly kids.
Momma always gets the best bites :) :):)