Post by Debbie on Mar 10, 2009 19:16:55 GMT -6
Deb's Tortilla Soup
4 boneless chicken breasts or 8 chicken tenders cooked, drained, cooled and pulled apart with fork
2 cartons of good fat free chicken broth
1/2 onion chopped
2 stalks of celery cleaned and sliced
2 carrots diced, halved and sliced or use handfull of juliened carrot sticks, or large grated
1 can golden hominy drained
½ can Rotel Tomatos with green chilies
Minced garlic to taste
1 zuchinni cut in medium chunks
Salt and pepper to taste
Fresh chopped cilantro to taste
Squeeze or two of fresh lime juice.
Garnish:
Chopped avacado (figure ¼ to ½ per serving)
Crisp tortillia strips (instructions below)
Grated Cheddar or Cheddar/Monterrey Jack mix
Directions:
Combine first 7 ingredients bring to a boil, then reduce to medium and cook until carrots are done. During this time, spread corn tortillias on a large cookie sheet. Lightly spray both sides with PAM. Cut into long skinny strips with pizza cutter. (a little larger than the width of fettuccini) Bake til golden brown and crisp. Sprinkle with salt. (figure at least 1 tortilla per serving)
When carrots are done salt and pepper to taste and add a squeeze or two of lime juice. Add chopped fresh cilantro to taste. add zucchini and cook slightly but leaving a little crisp. Pour into soup bowls (deep or shallow ones) and garnish with chopped avacado, grated cheddar or cheddar/jack cheese and a good handfull of tortillia strips sticking up out of the center of the bowl.
Great flavor and textures without being too spicey although it can be spiced up for those that prefer more heat. (Save leftover for next day or cut recipe in half for less)
Enjoy!
4 boneless chicken breasts or 8 chicken tenders cooked, drained, cooled and pulled apart with fork
2 cartons of good fat free chicken broth
1/2 onion chopped
2 stalks of celery cleaned and sliced
2 carrots diced, halved and sliced or use handfull of juliened carrot sticks, or large grated
1 can golden hominy drained
½ can Rotel Tomatos with green chilies
Minced garlic to taste
1 zuchinni cut in medium chunks
Salt and pepper to taste
Fresh chopped cilantro to taste
Squeeze or two of fresh lime juice.
Garnish:
Chopped avacado (figure ¼ to ½ per serving)
Crisp tortillia strips (instructions below)
Grated Cheddar or Cheddar/Monterrey Jack mix
Directions:
Combine first 7 ingredients bring to a boil, then reduce to medium and cook until carrots are done. During this time, spread corn tortillias on a large cookie sheet. Lightly spray both sides with PAM. Cut into long skinny strips with pizza cutter. (a little larger than the width of fettuccini) Bake til golden brown and crisp. Sprinkle with salt. (figure at least 1 tortilla per serving)
When carrots are done salt and pepper to taste and add a squeeze or two of lime juice. Add chopped fresh cilantro to taste. add zucchini and cook slightly but leaving a little crisp. Pour into soup bowls (deep or shallow ones) and garnish with chopped avacado, grated cheddar or cheddar/jack cheese and a good handfull of tortillia strips sticking up out of the center of the bowl.
Great flavor and textures without being too spicey although it can be spiced up for those that prefer more heat. (Save leftover for next day or cut recipe in half for less)
Enjoy!
