Chicken Tortilla Soup

Tonight I am making Chicken Tortilla Soup. Soups are so easy, and this one is filling, but is as fattening or non-fattening as you make it. Also, please note that this can be made Vegetarian; the substitutions are obvious, but I'll detail them at the end.

This soup is as spicy or mild as YOU make it.

Ingredients:

* Skinless chicken breasts
* 1 fresh tomato
* 1 -2 cans diced tomatoes; (I use Ro-tel cilantro-lime and diced chiles flavor. Use the same 2 or mix the flavors...either way it's good. The latter is spicier)
* 1 small or medium chopped onion
* spices: cilantro (fresh is best!), paprika, celery salt, fresh garlic, fajita spices....check your cupboard! Any and all Mexican spices will work, all according to your taste.
* Salsa - add your favorite. I love using Mrs. Renfro's Roasted Garlic salsa. It is on the mild-to-medium side of spiciness, but cooks well into the soup. I recommend using what you have in the house or just buy your favorite.
* sour cream
* shredded cheese - purchased Mexican blend, or cheddar, monterrey jack, nacho, etc.
* Tortilla chips or Tortillas **
* Fresh avocado
* Serrano pepper or jalapeno - diced, seeds removed

* Secret Ingredient: Tiger Sauce. (Carried by Cub Foods, which is under the umbrella of SuperValue)


1. Chicken - either buy chicken tenders or cube a package of boneless/skinless chicken breasts. (note: you may also cube chicken after it's cooked)
2. Put chicken in pan, cover with water. Make sure chicken is completely submerged, and extra water is ok...it will cook off.
3. Bring to boil. When chicken appears to be done, remove pan from heat, remove chicken from water. Important!: Reserve the water - this is your broth (or base). **
4. Add the canned diced tomatoes, your chosen flavor.
5. Add chopped onion and chopped fresh tomato, cilantro, and chosen spices
6. Simmer.

**** HINT: You may simmer for an hour or more, or less time; if you like your onions to be crispier, either add them later or cook less. You may play with the time; all the ingredients are cooked so if all you do is heat and serve, you'll still have a good, flavorful soup. I prefer a longer cooking time so that I can play with the ingredients and the flavor. This would be a good crock-pot soup for that reason.

7. When you have determined that the soup is "done", remove from heat. You have two choices:

* blend the soup to smooth it out. I use a hand mixer, but a blender can also be used.
* serve as a "chunky" soup. If you serve as "chunky" see next step.


8. Add the cubed chicken and cook for a few minutes to reheat it.

9. Serve soup immediately over tortillas. Add sour cream, avocado, and cheese as condiments.



HINTS ***

** Tortillas: If you use fresh tortillas, you will need to create your own chips. Cook the tortillas in a spray of vegetable oil in a fry pan or grill, then break up into chips. Otherwise, just purchase pre-made chips. Old Dutch is common, Doritos will add a different flavor.

** For a milder soup, omit the serrano pepper, use mild or no salsa, and choose a brand of diced tomatoes without spice. You may also use more fresh tomatoes in lieu of the canned stuff.

** VEGETARIANS AND VEGANS: In lieu of making chicken and stock, just use Vegetable stock. All of the ingredients listed above are made organically. I'm not sure about Tiger Sauce, so check the label.

*** ADDITIONS: You may add corn, celery or other veggies to this soup.

Please make suggestions or addtions in the combox.

As it is, this is soup I would serve Jesus if He came to my house. And anyone else. It's not terribly expensive, it's easy, adaptable, and gosh darn it, people like it!


!Buen Provecho!