Tortilla Soup
February 17, 2011
This looks like a lot of stuff, but the recipe goes quickly, and is ready in about half an hour.
Makes approximately 8 servings, with enough for seconds.
Ingredients
- 2 Tbl canola oil
- 15 oz can diced tomatoes
- 15 oz can dark red kidney beans
- 4 oz can diced green chilies
- ½ large onion, chopped
- 1-2 cups carrots, diced
- 1-2 zucchini, diced
- 1 cup frozen corn (optional)
- 1 Tbl garlic, chopped
- 1 large handful cilantro, chopped
- 4 chicken breasts
- juice of 1 orange, 1 grapefruit, and 1 lime (or approx 1/4 cup each)
- 6-8 cups chicken stock
- 4 dashes hot sauce (approximately)
- 2 cups rice (dry), cooked separately
- 8 oz cheddar-jack cheese, shredded (if allowed)
- adobo seasoning and black pepper, to taste
- tortilla chips (if allowed)
Instructions
- * Open up and drain all the canned vegetables - keep to the side.
- * Juice the fruits - keep to the side.
- * In a large stock pot, over medium-high heat, saute the onions and carrots using canola oil until the onions begin to get soft.
- * Add in the zucchini, garlic, kidney beans, chilies and tomatoes. Stir together, and let cook for about 5 minutes.
- * While that's cooking, cut the chicken breasts into small, bite-sized pieces. It's actually easier to do if the chicken is partially frozen.
- * Add the stock to the vegetables, and bring to a boil.
- * Once boiling, add in the chicken, and turn the soup down to simmer. Simmer 5-10 minutes.
- * Add in the frozen corn.
- * Turn off the heat, and add the hot sauce, fruit juice, and cilantro.
- * Taste and adjust seasoning if needed.
- * Put the cooked rice into each person's bowl, pour the soup over it, and top with broken up tortilla chips and shredded cheddar-jack cheese.
© 2024 Recipe property of www.glutenfreealaska.com
this is a recipe that was shared with me by a friend, I do not take credit for this recipe nor does she, however I do enjoy it so sharing with you. Original owner unknown………..sorry I can’t give credit to anyone.
