Cold weather asks for a good soup, and it has been quite cold lately- at least for Texas standards, we were down to 27F this week! Brrr. I got this awesome recipe from my mother-in-law, and it's super yummy and best of all incredibly easy to make! I make it weekly during our harsh winters, and have come to think of it as the ultimate comfort food.
You can make it spicier by adding chopped jalapenos to it, the original Rotel makes it just right for Dear Husband and I. You can also add a little cumin and/or cilantro if you are feeling adventurous.
In Advance- I like to cook a lot of chicken on a lazy Sunday, then shred it, freeze it and have it ready for the week):
Cook 3-4 chicken breasts ( boneless, skinless) and shred it into small pieces. You can cook the chicken any way you like it, be sure it is seasoned ( I season mine with Deli Mustard).
Tortilla Soup:
- Cover bottom of dutch oven with 1/3 part chopped celery, 1/3 chopped onion and 1/3 shredded carrot. Saute for about 7 minutes, until onions are translucent.
- Add 4-5 cups of water ( depends how much chicken you have), 2 chicken bouillons ( from Knorr) and salt and pepper to taste. Or you can skip the water and bouillons and add chicken stock instead, your preference.
- Add 3/4 can of Rotel ( more if you like spicy)
- Add 1 can of whole kernel corn ( drained)
- Add shredded chicken ( you can always buy rotisserie if you haven't pre-cooked your chicken)
- Simmer for 15 minutes
- Enjoy!
Esta sopa é uma delícia.
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