With our family recently beginning soccer, my entire way of cooking is in need of alterations! We have two boys both practicing on various days of week making dinner plans slightly difficult.While perusing through my pile of cookbooks on Friday, I came across a new recipe for tortilla soup, called Kickin' Chicken Soup.
While I used much of the same ingredients, I did add and adapt it to fit my needs and desires. I'll label my adaptions as optional, but I recommend using them as they are optionally delicious!
Let's Begin!
Ingredients:
2 large boneless skinless chicken breasts (optional: lightly coated in olive oil and garlic salt)
3 Tablespoons olive oil
1 large onion, diced
2 cloves garlic, chopped (optional: 2 Tablespoons minced garlic instead of cloves)
1 jalapeno, minced
1 15 oz. can black beans (I use Bush's)
1 32 oz. carton chicken broth (optional: I use two cartons as I prefer more broth)
1 pkg. frozen corn kernels
1 Teaspoon kosher salt
1/2 Teaspoon ground red pepper
freshly ground black pepper to taste
1/2 Cup minced cilantro
optional: 1 Teaspoon paprika, 1/4 Cup Chardonnay, 2 Tablespoons horseradish
Shredded Monterrey Jack cheese
Tortilla chips
Directions:
Broil chicken breasts on Hi for about 15 minutes, flipping only once. Saute onions, jalapeno, horseradish and garlic with olive oil in a large pot over medium heat.Cook until the onions are translucent. Add beans, broth, corn, spices, cilantro and chardonnay. Bring to a boil, and reduce heat to simmer. When the chicken is done, slice, shred or chop into desired size and add to the soup. Allow to cook for an additional 10 minutes. Ladle into bowls over crumbled tortilla chips and topped with cheese. Makes about 7-8 servings.
No comments:
Post a Comment