Source: Chi-Chi's 2
2 fajita style tortillas cut into thin strips
nonstick cooking spray
3 c water
3 chicken flavored bouillon cubes
1 package taco seasoning mix
1 16 oz jar of salsa
2 c 10 oz cans of chicken
1 can black beans rinsed and drained
1 can corn with red and green peppers
Place tortilla strips on baking sheet. Spray with non-stick spray. Bake at 400 for about 5 minutes. Meanwhile, in a large pot mix water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for about 5 minutes. Add chicken, beans and corn. Heat until warmed through, about 10 minutes. Garnish with tortilla strips and sour cream as desired.
First of all, i know it's been a good 4 months since my last post, hardly the weekly postings I promised. I have cooked new recipes weekly, but taking pictures and writing about them is just not feasible. So I'll continue to post randomly, whenever I have time, or whenever something is delicious anything to write about.
Now, for the recipe today. i am somewhat of a Chicken Tortilla Soup enthusiast. There is nothing better than the hearty, cheesy, spicy goodness of Chicken Tortilla soup on a cold winter day. I have tried several recipes, and am always on the lookout for a new one. I will admit, this recipe was not one I had high hopes for. Pretty much all canned, packaged ingredients ....can't be that good. However, I needed something that I could just dump into a pot, heat up, and have dinner ready -- preferable one that leaves leftovers for work the next day. I also chose to use my homemade vegetable broth in place of the water, and shredded rotisserie chicken breast, instead of the canned meat (I just couldn't do that). The recipe could not be easier to make. Like I said earlier, just dump it in a pot, heat it up, and dinner is ready.
As you can suspect just but reading the recipe -- you need to up the water - at least 6 or 7 cups. Otherwise it's ridiculously, intolerably salty. I would also suggest omitting the bouillon cubes altogether -- especially if you are using a flavorful broth. I would say that the key to this recipe is trying to cut down on the sodium.
Embarrassing as it is to admit this about my first recipe after a long hiatus, but this recipe is a fail. You end up spending a lot of time tinkering with the recipe just to make it edible. You'd be better served spending your time making a nice chicken tortilla soup from scratch and from fresh ingredients.
