Minden Press-Herald

Thursday
Oct 02nd

Chicken Tortillia Soup

In the over four years of living in Minden, I was bragging I had not had a URI (Upper Respiratory Infection) or the flu. That recently changed and I developed a sore throat, nasal congestion and cough. The coughing is still annoying and has left me with a raspy voice. I lost my appetite (probably a good thing) and only desired hot coffee, hot tea, fruit yogurt and sherbet; all of which felt soothing to my throat.

After a few days, I finally began to regain strength and started feeling hungry. I wanted something light yet warm and filling. I decided to cook this chicken soup; it was exactly what I needed. As with soups, the flavor was even better the next day.

If you or a loved one is feeling under the weather, I highly recommend it to help get one on the road to recovery. Even if you are not ailing, it is still a perfect KEEPER to prepare for one of those drizzling winter days.

Since I did not measure all the ingredients, listed amounts are "guesstimated."

Chicken Tortilla Soup

One-half cup chopped onion
One-half cup (orange, yellow, red, green) chopped bell peppers
1 Tbsp. Extra Virgin Olive Oil
1 & one-half Tbsp. chili powder
1 (14.5 oz.) can chopped tomatoes
3 cups chicken broth
1 (14.5 oz.) can vegetable broth
1 (0.49 oz.) envelope Swanson Chicken Flavor Boost
1 tsp. cumin
1 tsp. Real Lemon juice
2 cooked chicken breasts, shredded
1 (11 oz.) can white shoepeg corn (do not drain)
Salt & lemon pepper to taste
Grated cheese (Mexican, Sharp cheddar or Monterey cheese)
Tortilla chips

In my black skillet, I sautéed the onion and bell peppers in the heated olive oil. When vegetables are translucent, add chili powder and stir until mixed. Add tomatoes, chicken broth, vegetable broth, the Flavor Boost, cumin, and lemon juice. Cook for 45 minutes. Add chicken, corn and seasonings, and cook an additional 15 minutes. Serve each bowl topped with cheese and tortilla chips.

 

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