1 large onion, chopped
1 can green chili's drained
2 garlic cloves
2 large chicken breast
2 TBSP ground cumin
1 TBSP dried oregano
2 TBSP chili powder
2 (15-ounce cans) cannelloni or other white bean, rinsed and drained
1 bag frozen corn
4 cups low sodium
1/4 tsp crushed red pepper flakes
salt and pepper to taste
Garnishes:
Lime
Sour Cream
Avocado, diced
Chopped cilantro
Parmesan Cheese
Tortilla chips
Directions: Put all ingredients in a crock pot and cook on low 6-8 hours. Shred the chicken before serving. Garnish to your taste.
This is a recipe combined from two different ones found on the Internet. One from Mel's Kitchen Cafe and the other from Giada De Laurentiis on Food Network. I also added a few ingredients that I thought would work.
Comments: I cannot rave enough about this soup. We added lime juice to taste to each bowl and added a dollop of sour cream. Oh my! the lime juice gave it a freshness that was unbelievable and the sour cream made the texture of the soup perfect. YUM!
Giada added a bunch of Swiss chard, stems removed and chopped into small pieces. I am sure this would be delicious, and good for you too!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, March 3, 2014
Monday, February 17, 2014
Mixed Bean and Sausage Soup
2 tablespoons olive oil
1 pound Italian Sausage sliced into 1-inch pieces. I removed the casing first.
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 14-ounce can diced tomatoes
1 8-ounce can tomato sauce
1/4 teaspoon red chili flakes
2 bay leaves
1/4 teaspoon freshly ground black pepper
1 lb Gourmet Bean Blend
12 cups chicken stock
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese for serving, if desired
Heat the olive oil in a large stock pot set over high heat. Add the onion and sausage and until the sausage is browned. Add the garlic and peppers for 2 minutes. Stir in the diced tomatoes, tomato sauce, red chili flakes, bay leaves, pepper, Gourmet Bean Blend and chicken stock. Bring to a boil over high heat, skimming off the foam that rises to the top. Reduce heat and simmer, stirring occasionally for 2-3 hours until beans are tender and soup has thickened. Taste and adjust seasoning with salt and pepper. Makes about 4 quarts. Serve with grated Parmesan cheese, if desired.
To shorten cooking time, pre-soak the beans: place beans in a pot and cover with several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1 hour. Drain beans and proceed with recipe.
Recipe from Epicurean Specialty Gourmet Bean site
Notes: This recipe was taken directly from the website of the company that makes these beans. I got the bean mix at Costco, but any bean mix would work. This particular mix had beans, peas and lentils in it.
I did not add the green peppers because the husband doesn't like them, but I think they would be delicious in this soup. I also think it would be tasty without the meat, but you will need to kick up the flavor with some other spicy addition. I used hot Italian sausage, which added tons of flavor. As for measuring one pound of beans, I used 3 cups uncooked and this worked out. I adjusted the liquid to my preference. This is an easy, one-pot meal with lots of flavor. My favorite kind of recipe!
1 pound Italian Sausage sliced into 1-inch pieces. I removed the casing first.
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 14-ounce can diced tomatoes
1 8-ounce can tomato sauce
1/4 teaspoon red chili flakes
2 bay leaves
1/4 teaspoon freshly ground black pepper
1 lb Gourmet Bean Blend
12 cups chicken stock
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese for serving, if desired
Heat the olive oil in a large stock pot set over high heat. Add the onion and sausage and until the sausage is browned. Add the garlic and peppers for 2 minutes. Stir in the diced tomatoes, tomato sauce, red chili flakes, bay leaves, pepper, Gourmet Bean Blend and chicken stock. Bring to a boil over high heat, skimming off the foam that rises to the top. Reduce heat and simmer, stirring occasionally for 2-3 hours until beans are tender and soup has thickened. Taste and adjust seasoning with salt and pepper. Makes about 4 quarts. Serve with grated Parmesan cheese, if desired.
To shorten cooking time, pre-soak the beans: place beans in a pot and cover with several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1 hour. Drain beans and proceed with recipe.
Recipe from Epicurean Specialty Gourmet Bean site
Notes: This recipe was taken directly from the website of the company that makes these beans. I got the bean mix at Costco, but any bean mix would work. This particular mix had beans, peas and lentils in it.
I did not add the green peppers because the husband doesn't like them, but I think they would be delicious in this soup. I also think it would be tasty without the meat, but you will need to kick up the flavor with some other spicy addition. I used hot Italian sausage, which added tons of flavor. As for measuring one pound of beans, I used 3 cups uncooked and this worked out. I adjusted the liquid to my preference. This is an easy, one-pot meal with lots of flavor. My favorite kind of recipe!
Saturday, February 1, 2014
Pizza Soup
1 1/4 cup sliced mushrooms, fresh or canned
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups of water
1 15 oz. can of pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes, I often use a large can of diced tomatoes
1/2 cup cooked Italian sausage
1 tsp Italian seasoning ( I tend to add more, but this also depends on your taste)
crushed red pepper to taste ( optional)
1/4 cup grated Parmesan cheese
Shredded mozzarella cheese
In large saucepan, saute the mushrooms and onions in the oil until tender. Add water, pizza sauce, pepperoni, tomatoes, sausage and seasoning.
Bring to boil over medium heat, reduce heat and simmer for at least 20 minutes. Stir occasionally. Before serving, stir in the Parmesan cheese. Garnish with mozzarella cheese.
Comments: This recipe came from a friend, Denise, who made soup all of the time in Alpharetta, GA. I have had this recipe for years and didn't make it until recently - not sure what I was waiting on because it is delicious!
I double the recipe in order to have leftovers. My family loves it with a loaf of whole grain bread from the grocery.
Note: Take the casing off of the hot-dog shaped Italian sausages and fry it up like you would hamburger.
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups of water
1 15 oz. can of pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes, I often use a large can of diced tomatoes
1/2 cup cooked Italian sausage
1 tsp Italian seasoning ( I tend to add more, but this also depends on your taste)
crushed red pepper to taste ( optional)
1/4 cup grated Parmesan cheese
Shredded mozzarella cheese
In large saucepan, saute the mushrooms and onions in the oil until tender. Add water, pizza sauce, pepperoni, tomatoes, sausage and seasoning.
Bring to boil over medium heat, reduce heat and simmer for at least 20 minutes. Stir occasionally. Before serving, stir in the Parmesan cheese. Garnish with mozzarella cheese.
Comments: This recipe came from a friend, Denise, who made soup all of the time in Alpharetta, GA. I have had this recipe for years and didn't make it until recently - not sure what I was waiting on because it is delicious!
I double the recipe in order to have leftovers. My family loves it with a loaf of whole grain bread from the grocery.
Note: Take the casing off of the hot-dog shaped Italian sausages and fry it up like you would hamburger.
Sunday, January 29, 2012
Senate Bean Soup
1 pound dried navy beans, picked over
1 pound ham (preferably with bone)
1 Large russet potato, peeled and quartered
1/2 cup milk
2 TBSP butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves of garlic, chopped
1/4 cup chopped fresh parsley (optional)
pepper and salt to taste
Put beans in large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place. Or, bring picked over beans to a boil, turn off heat, and let rest for 1 hour.
Drain beans and transfer to a large pot, Dutch oven or Crock Pot. Add 10 cups of water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour,30minutes or all day on low in the Crock Pot. Transfer the ham to a plate , remove the bone , and dice the meat. Return to the pot.
Meanwhile, cook the potato in water until tender, drain, mash with milk, salt and butter. Add the mashed potato to the bean soup until combined. You can also use left over mashed potato's.
Melt the butter in a large skillet over medium heat. Add onion, celery and garlic. Cook until translucent. Add this mixture to the soup when ready. You can also add these raw if you are cooking the beans in the crock-pot.
Use up to an additional 2 cups of water to adjust the soup to the thickness you prefer.
Recipe from Food Network Magazine
Comments. This soup is served in three public Capitol Hill cafeterias currently and has been served on Capitol Hill since the turn of the 20th Century in the Senate Dining Room. It is absolutely the best bean soup I have ever made. My son, who does not usually like bean soup because of the texture, loves this soup. I always make this soon after we have ham, and sometimes have been known to fix the ham in order to have the soup later. Delicious!
Comments 2: I have made this now in the crock-pot and on the stove and have found the stove version is a bit better.
1 pound ham (preferably with bone)
1 Large russet potato, peeled and quartered
1/2 cup milk
2 TBSP butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves of garlic, chopped
1/4 cup chopped fresh parsley (optional)
pepper and salt to taste
Put beans in large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place. Or, bring picked over beans to a boil, turn off heat, and let rest for 1 hour.
Drain beans and transfer to a large pot, Dutch oven or Crock Pot. Add 10 cups of water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour,30minutes or all day on low in the Crock Pot. Transfer the ham to a plate , remove the bone , and dice the meat. Return to the pot.
Meanwhile, cook the potato in water until tender, drain, mash with milk, salt and butter. Add the mashed potato to the bean soup until combined. You can also use left over mashed potato's.
Melt the butter in a large skillet over medium heat. Add onion, celery and garlic. Cook until translucent. Add this mixture to the soup when ready. You can also add these raw if you are cooking the beans in the crock-pot.
Use up to an additional 2 cups of water to adjust the soup to the thickness you prefer.
Recipe from Food Network Magazine
Comments. This soup is served in three public Capitol Hill cafeterias currently and has been served on Capitol Hill since the turn of the 20th Century in the Senate Dining Room. It is absolutely the best bean soup I have ever made. My son, who does not usually like bean soup because of the texture, loves this soup. I always make this soon after we have ham, and sometimes have been known to fix the ham in order to have the soup later. Delicious!
Comments 2: I have made this now in the crock-pot and on the stove and have found the stove version is a bit better.
Tuesday, January 24, 2012
Mom's basic Chili-- plus my additions
2 pounds of ground beef, fried and drained
1 large jug of V-8 Juice
1 large onion, chopped
2 stalks of celery, chopped (my addition)
1 can of Rotel (my addition)
1 can petite diced tomatoes (my addition)
1 can of beans ( I use Bush's Hot Chili Beans, Mom used light red Kidney Beans)
Chili Powder (to taste, I use at least 1/3 of a bottle)
Put ingredients together in a large pot or a crock-pot, heat and serve. I saute the onions and celery with the beef if I am doing a quick put together and serve, but will simply cut them up and put them in the crock-pot if I am cooking the chili all day in the crock pot. .
Comments: Mom was ahead of her time as she always served this over spaghetti noodles, therefore I do too. It is also good with Frito's and Cheese, or simply by itself. This is the easiest and quickest Chili ever made. The last time I saw my friend Alison in Atlanta she said this continued to be her son's favorite. It could be your favorite too because it is so quick to the table or will simmer all day in the crock-pot. Other additions could be celery, green pepper, any kind of bean that you have in the pantry and hot sauce. Enjoy!
1 large jug of V-8 Juice
1 large onion, chopped
2 stalks of celery, chopped (my addition)
1 can of Rotel (my addition)
1 can petite diced tomatoes (my addition)
1 can of beans ( I use Bush's Hot Chili Beans, Mom used light red Kidney Beans)
Chili Powder (to taste, I use at least 1/3 of a bottle)
Put ingredients together in a large pot or a crock-pot, heat and serve. I saute the onions and celery with the beef if I am doing a quick put together and serve, but will simply cut them up and put them in the crock-pot if I am cooking the chili all day in the crock pot. .
Comments: Mom was ahead of her time as she always served this over spaghetti noodles, therefore I do too. It is also good with Frito's and Cheese, or simply by itself. This is the easiest and quickest Chili ever made. The last time I saw my friend Alison in Atlanta she said this continued to be her son's favorite. It could be your favorite too because it is so quick to the table or will simmer all day in the crock-pot. Other additions could be celery, green pepper, any kind of bean that you have in the pantry and hot sauce. Enjoy!
Monday, January 23, 2012
Slow Cooker Chicken Stew Recipe
2 potatoes peeled, diced chunky and cooked until tender, add to crock-pot near the end of cooking time (optional)
2 cups of chunky chopped carrots
1 package of frozen sweet corn
2 stalks of celery, chopped in chunks
1-2 onion, thickly sliced
2 cloves of garlic, minced
1 (12.5 oz.) jar of salsa
1 can black beans, rinsed and drained
1 bag of frozen Lima's
1 can of Rotel Tomatoes
2 tsp of salt
1 1/2 tsp ground cumin
1 tsp or more of chili powder
1/2 tsp of black pepper
1/4 tsp of cayenne pepper
2-3 chicken breast
2 1/2 cups chicken broth
Place all ingredients in your slow cooker. Place raw chicken on top of vegetables and seasonings. Pour chicken broth over chicken and vegetables. Cover Slow Cooker and cook on high for 4 hours. Add potatoes near the end of your cooking time. Thicken with some cornstarch and water if you want stew to be a bit thicker consistency. Take chicken breast out and either shred or cut in chunks and then place them back into the crock-pot and serve.
Comments: I love this recipe because all of the vegetables are cut a bit chunkier than you might cut them for soup and you get to put the whole chicken breast into the crock-pot raw. I have even put the chicken breast in frozen if I choose to cook it on low for 6-8 hours instead of on high for 4. It does need a bit of cornstarch slurry added if you want it to look like stew. I have not had luck adding the potatoes directly into the crock pot at the beginning of the recipe, they do not get tender. I think it has something to do with the tomato juices from the Rotel and Salsa, but not sure. Alton Brown would know! I don't always add them because of this. Lots of flavor, easy and delicious!
2 cups of chunky chopped carrots
1 package of frozen sweet corn
2 stalks of celery, chopped in chunks
1-2 onion, thickly sliced
2 cloves of garlic, minced
1 (12.5 oz.) jar of salsa
1 can black beans, rinsed and drained
1 bag of frozen Lima's
1 can of Rotel Tomatoes
2 tsp of salt
1 1/2 tsp ground cumin
1 tsp or more of chili powder
1/2 tsp of black pepper
1/4 tsp of cayenne pepper
2-3 chicken breast
2 1/2 cups chicken broth
Place all ingredients in your slow cooker. Place raw chicken on top of vegetables and seasonings. Pour chicken broth over chicken and vegetables. Cover Slow Cooker and cook on high for 4 hours. Add potatoes near the end of your cooking time. Thicken with some cornstarch and water if you want stew to be a bit thicker consistency. Take chicken breast out and either shred or cut in chunks and then place them back into the crock-pot and serve.
Comments: I love this recipe because all of the vegetables are cut a bit chunkier than you might cut them for soup and you get to put the whole chicken breast into the crock-pot raw. I have even put the chicken breast in frozen if I choose to cook it on low for 6-8 hours instead of on high for 4. It does need a bit of cornstarch slurry added if you want it to look like stew. I have not had luck adding the potatoes directly into the crock pot at the beginning of the recipe, they do not get tender. I think it has something to do with the tomato juices from the Rotel and Salsa, but not sure. Alton Brown would know! I don't always add them because of this. Lots of flavor, easy and delicious!
Sunday, January 22, 2012
Cincinnati Chili
1 Quart of Water
2 LBS of Lean Hamburger
1 tsp of Cinnamon
1 tsp of Ground Cumin
1-2 Large Chopped Onions
1 tsp Worcestershire Sauce
1 toe Garlic
2 TBSP Chili Powder
1 tsp Black Pepper
1/2 tsp Red Pepper or Chili Pepper
1 TBSP Salt
1 1/2 tsp Ground Allspice
1 6oz. can of Tomato Paste
1 1/2 TBSP Cider Vinegar
3 Large Bay Leaves
1/2 oz Bakers Chocolate
Directions: Original recipe states to crumble raw (do not brown) hamburger into water, add rest of ingredients. Bring to boil, then simmer for 3 hours. Remove garlic toe and bay leaves. Add whole red peppers (if desired) for spicier taste.
Prepare Spaghetti noodles per package directions, chop raw onion, shred cheddar cheese, oyster crackers and open a can of beans to complement the chili.
I always brown my meat but I have had it made as the original recipe suggest and the texture is truer to the original Cincinnati Chili you get at Skyline Chili. I do this because I do not always have the leanest ground beef and want to make every effort to decrease the fat content in my chili. I use only one onion in my chili as this amount is enough for my family. I also use pre-minced garlic and put in the equivalent of 1 toe of garlic as I usually have this ingredient in my refrigerator as a staple. I often put this together in the crock-pot and let it simmer all day.
Note: Cincinnati Chili is typically served over Spaghetti Noodles and then declared:
3 Way: Chili, Spaghetti Noodles and Cheese
4 Way: Chili, Spaghetti Noodles, Cheese and Onion
5 Way: Chili, Spaghetti Noodles, Cheese, Onion and Beans
Comments: This recipe was given to me by a dear college friend, Tim. As with so many things I cook, there is a connection to the person or event associated with the food. One of my dislikes of computer generated print-outs of recipes is that you loose the original handwriting of the giver of the recipe. This particular recipe is written in Tim's hand and is considered one of my many treasures.
2 LBS of Lean Hamburger
1 tsp of Cinnamon
1 tsp of Ground Cumin
1-2 Large Chopped Onions
1 tsp Worcestershire Sauce
1 toe Garlic
2 TBSP Chili Powder
1 tsp Black Pepper
1/2 tsp Red Pepper or Chili Pepper
1 TBSP Salt
1 1/2 tsp Ground Allspice
1 6oz. can of Tomato Paste
1 1/2 TBSP Cider Vinegar
3 Large Bay Leaves
1/2 oz Bakers Chocolate
Directions: Original recipe states to crumble raw (do not brown) hamburger into water, add rest of ingredients. Bring to boil, then simmer for 3 hours. Remove garlic toe and bay leaves. Add whole red peppers (if desired) for spicier taste.
Prepare Spaghetti noodles per package directions, chop raw onion, shred cheddar cheese, oyster crackers and open a can of beans to complement the chili.
I always brown my meat but I have had it made as the original recipe suggest and the texture is truer to the original Cincinnati Chili you get at Skyline Chili. I do this because I do not always have the leanest ground beef and want to make every effort to decrease the fat content in my chili. I use only one onion in my chili as this amount is enough for my family. I also use pre-minced garlic and put in the equivalent of 1 toe of garlic as I usually have this ingredient in my refrigerator as a staple. I often put this together in the crock-pot and let it simmer all day.
Note: Cincinnati Chili is typically served over Spaghetti Noodles and then declared:
3 Way: Chili, Spaghetti Noodles and Cheese
4 Way: Chili, Spaghetti Noodles, Cheese and Onion
5 Way: Chili, Spaghetti Noodles, Cheese, Onion and Beans
Comments: This recipe was given to me by a dear college friend, Tim. As with so many things I cook, there is a connection to the person or event associated with the food. One of my dislikes of computer generated print-outs of recipes is that you loose the original handwriting of the giver of the recipe. This particular recipe is written in Tim's hand and is considered one of my many treasures.
Saturday, January 7, 2012
White Bean Chicken Chili
2 TBLSP Olive Oil
1 onion, chopped
2 cloves garlic, minced
1 box chicken broth (allows you to adjust liquid to consistency you like)
1 can Rotel Tomatoes ( can also use a can of Tomalillos drained and chopped or salsa verde)
1 can diced green chiles ( 7 oz)
1 large can of diced tomatoes
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp ground cumin
1 bag of frozen corn
2 large boneless chicken breast, cooked and chopped into small pieces
2 cans of white beans
salt and pepper to taste
Heat oil; and cook onion and garlic until soft
Add rest of ingredients. Simmer until flavors meld and hot.
Recipe from allrecipes.com
Comments: I have altered this recipe a bit from its original to make it a bit heartier and less soupy. It is suggested that you can add 2-3 TBLSP of cornstarch mixed in chicken broth or milk if you want it thicker but I opted to just add more beans and corn. Garnish with sour cream, this is a really nice addition to the flavor of the soup. I make this soup and let it simmer in the crock pot. However, if you are in a hurry, you could assemble this soup and have it on the table in about 30 minutes total. I serve with jalapeno/cheese corn muffins. This recipe is quick and spicy!
1 onion, chopped
2 cloves garlic, minced
1 box chicken broth (allows you to adjust liquid to consistency you like)
1 can Rotel Tomatoes ( can also use a can of Tomalillos drained and chopped or salsa verde)
1 can diced green chiles ( 7 oz)
1 large can of diced tomatoes
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp ground cumin
1 bag of frozen corn
2 large boneless chicken breast, cooked and chopped into small pieces
2 cans of white beans
salt and pepper to taste
Heat oil; and cook onion and garlic until soft
Add rest of ingredients. Simmer until flavors meld and hot.
Recipe from allrecipes.com
Comments: I have altered this recipe a bit from its original to make it a bit heartier and less soupy. It is suggested that you can add 2-3 TBLSP of cornstarch mixed in chicken broth or milk if you want it thicker but I opted to just add more beans and corn. Garnish with sour cream, this is a really nice addition to the flavor of the soup. I make this soup and let it simmer in the crock pot. However, if you are in a hurry, you could assemble this soup and have it on the table in about 30 minutes total. I serve with jalapeno/cheese corn muffins. This recipe is quick and spicy!
Thursday, September 8, 2011
Southwest Chicken Soup
1 T olive oil
8 oz boneless chicken breast, cut into 1/2 inch chunks
1/4 diced onions
2 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp red pepper
1 (14 oz) can chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Mexican-style tomatoes (Rotel)
2 cups frozen whole corn
3 tortilas, halved, stacked, and cut into strips
2 T chopped cilantro (optional)
6 T plain nonfat yogurt (optional)
Preheat oven to 400 degrees.
Heat oil in Dutch oven. Add chicken and cook until opaque. I usually cook it all the way through. Add onion, garlic, cumin, salt, chili powder and red pepper. Cook 1-2 minutes, stirring occasionally , until garlic and spices are fragrant. Stir in broth, corn, beans and tomatoes. Reduce heat and simmer. Meanwhile, spread tortila strips in a single layer on a baking sheet. Spray with Pam and lightly sprinkle with salt. Bake until crisp and lightly brown. About 5 minutes. Top with tortila strips. Garnish with cilantro and yogurt if desired.
Review: This recipe was given to me by my dear friend Denise and has been my daughter's favorite soup ever since. It is quick and easy to prepare and offers, once again a tremendous amount of flavor. I am always looking for dishes with lots of flavor if you haven't picked up on that. Note: I usually double all of the ingredients except for the chicken and adjust the chicken broth to the consistency that makes me happy.
8 oz boneless chicken breast, cut into 1/2 inch chunks
1/4 diced onions
2 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp red pepper
1 (14 oz) can chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Mexican-style tomatoes (Rotel)
2 cups frozen whole corn
3 tortilas, halved, stacked, and cut into strips
2 T chopped cilantro (optional)
6 T plain nonfat yogurt (optional)
Preheat oven to 400 degrees.
Heat oil in Dutch oven. Add chicken and cook until opaque. I usually cook it all the way through. Add onion, garlic, cumin, salt, chili powder and red pepper. Cook 1-2 minutes, stirring occasionally , until garlic and spices are fragrant. Stir in broth, corn, beans and tomatoes. Reduce heat and simmer. Meanwhile, spread tortila strips in a single layer on a baking sheet. Spray with Pam and lightly sprinkle with salt. Bake until crisp and lightly brown. About 5 minutes. Top with tortila strips. Garnish with cilantro and yogurt if desired.
Review: This recipe was given to me by my dear friend Denise and has been my daughter's favorite soup ever since. It is quick and easy to prepare and offers, once again a tremendous amount of flavor. I am always looking for dishes with lots of flavor if you haven't picked up on that. Note: I usually double all of the ingredients except for the chicken and adjust the chicken broth to the consistency that makes me happy.
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