Red Pot Meals! Chicken Tortilla Soup
This is among my favorite things to eat. I crave it, I love it. It’s GOOD on so many levels. The recipe’s from Citymama- I usually make half this amount, and have plenty for my wee family. Try it, you won’t regret it.
Chicken Tortilla Soup- serve with cheese, avocado, and lots of crushed chips.
• 3 lbs. chicken (all breast or a combination of light and dark meat)
• 16 cups water
• 1 cup butter
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 3 stalks celery, cut in half lengthwise then diced
• 3 carrots, diced
• 1 1/2 cups flour
• 2 tsps. paprika
• 4-6 tsps. Lawry’s Seasoned Salt (or regular salt if you prefer)
• 4 tsps. ground cumin
• 2 cans Ro*Tel tomatoes (15 oz), use mild if serving kids if you prefer
• 2 cans diced green chiles (4 oz)
• 1 pint of sour cream (low fat okay)
Cook the chicken in a large pot of water. (I drop the chicken into simmering water and “poach” for about 20 minutes. Then I remove the chicken right away so it doesn’t get tough.) Chop chicken and set aside, saving all the broth for later.
Melt butter in another large pot and cook onion, garlic, celery, and carrots over medium heat until onions are translucent. Gradually add the flour, paprika, seasoned salt, and cumin (you are basically making a roux). Slowly add reserved broth, a ladle at a time, and cook until thickened, stirring constantly.
Add rotel and chiles. Stir and add chicken. (At this point, you can keep the soup indefinitely.) Just before serving, stir in sour cream and heat through but do not boil. Serve in bowls topped with garnish.
ps- another bike I love. Though I’m still planning my rickshaw.
