Friday, April 19, 2013


fun fact: i do not follow recipes well. at all. 
i like to find a recipe as 'guidelines' and then i kind of add my own twist or options as it comes to me. same thing happen yesterday when i made tortilla soup to warm us up on a cold spring day. problem with just making things up, not knowing how they are going to turn out, i forget to take pictures along the way.. in fear it might not turn out. this time i wish i would have taken more, cuz it turned out AMAZING!!

i started with this recipe and made a few additions:

1lb chicken breast, trimmed

15oz can sweet whole corn kernels, drained

15oz can diced tomatoes, drained

5C chicken stock

3/4C onion, chopped

3/4C green pepper, chopped

1 serrano pepper, minced

2 cloves garlic, minced

1/4 tsp chili powder

1 1/2 tsp salt, divided

1 tsp ground pepper, divided

Monterey Jack cheese, shredded

Seasoned tortilla strips
1 fresh
jalapeño, deseeded, minced
2 tsp taco seasoning
1 10oz can rotel

**Seasoned Tortilla Strips
slice corn or white tortillas into strips
place on baking sheet
season with salt, pepper and drizzle with evoo
set oven to broil - bake for 2-3 min, until toasted 

To your slow cooker add first 9 ingredients, including jalapeño, taco seasoning, rotel,
 plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
**or is desired to serve sooner, simmer low on cooktop for 2 hours. 
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. **it should be so tender that it falls apart as soon as you touch it! Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. 

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

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