Valentine’s Day Tortilla Soup

Wednesday February 14th, 2007 at 5:32 pm

Since Sean was 12 hours late coming home .. I decided to try this soup recipe I found online (rather then the fancy filet mignon dinner I had planned). I LOVED IT .. very good stuff, and I still have a container of it in the freezer. It was super quick to make, and held up the extra 4 hours it took Sean to find his way home :)

Chicken Tortilla Soup

  • 1 onion chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 (28oz) can crushed tomatoes
  • 1.5 - 2 boxes of chicken broth
  • 1 bag (16oz I think) of frozen corn (thawed)
  • 1 (4oz) can of chopped green chile peppers
  • 1 (15oz) can of black beans, rinsed and drained
  • 1 Mojo rotisserie chicken from Publix, shredded (or 2 cooked chicken breasts, cut into bite sized pieces or shredded)
  • Crushed tortilla chips
  • Shredded mexican cheese blend

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes and at least 1 box of chicken broth. Add in more broth to make sure everything is covered. Simmer for 5 to 10 minutes.

2. Stir in corn, chiles, beans and chicken. This is a chunky soup, but you can add in more broth if you want some more liquid. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls and top with crushed tortilla chips and cheese. (Avocado slices, chopped green onion and cilantro would also make good toppers, if you like those sort of things)

Enjoy!

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On this day: Halle is here!!, Happy Valentine's Day!


Texas Caviar

Monday October 24th, 2005 at 12:00 pm

  • 2 16 oz cans of black beans (or black-eye peas)
  • 4 scallions, green parts only
  • 2-3 jalapeno peppers, seeded and minced
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup corn oil
  • 1/4 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • salt and ground pepper
  1. Drain beans, rinse and drain again
  2. Add scallions, jalapenos, cilantro and mix
  3. Wisk together oil, lime juice and vinegar and pour over beans
  4. Toss to coat
  5. Transfer to large glass or air-tight plastic container
  6. Marinate a few hours turning jar occasionally to mix ingredients (the longer the better, if using peas instead of beans, marinate 3-5 DAYS)
  7. To serve in a shallow glass bowl with tortilla chips for scooping

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On this day: Sewing Wednesday