Tuesday, December 10, 2013

Week 50: Chicken Tortilla Soup

(From "Baked by Rachel")

The Recipe
400g chicken breast
2 small cans corn (~15oz total)
1 can tomatoes, (~15oz)
1 liter chicken stock
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 1/4 tsp ground pepper, divided
shredded cheese
tortilla strips or nachos

(Fits a 3.5L crockpot)

Add the first 8 ingredients (chicken through chili) to a crock-pot. Season with 1 tsp salt and 1 tsp pepper. Cook on HIGH for 4 hours or LOW for 8 hours.

Just before serving, remove chicken breasts to a bowl for easy shredding. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return the chicken to the crock-pot and stir.

Serve with shredded cheese and tortilla strips/nachos.

(Tortilla strips can be made by frying a cut-up tortilla in butter (don't forget the butter!) until golden and crisp).

The Verdict
The original recipe had extra serrano peppers added to the soup, but I know DH doesn't do well with a lot of heat, so I left those out, and just had some to add to my bowl at serving time. ... And then for the left overs, I added them in as it was just for me ;) Definitely would have added too much heat for DH, but I loved it. And it's good without as well - definitely has enough flavour to carry it through. I'll definitely be making this again!

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