Saturday, November 20, 2010

Chicken Tortilla Soup

This is one of the simplest recipes ever, and yet one of the most requested by my family.  I have shared it with a lot of people who all get the same results.  This is easy to make for a crowd, to make ahead and healthy.


Old El Paso Enchilada Sauce
Chicken stock
green pepper
red pepper
yellow pepper
orange pepper
chicken cooked and shredded

then just about any vegies you want to add or whatever is in season, the more the better.

green beans
crushed tomatoes
lima beans
black beans
frozen vegetables work well also and are just as nutritious
Vegetables should all be chopped to similar size.

In a large stock pot or dutch oven saute onion, and all peppers till slightly softened.  Saute any other fresh vegies you want softened.  Deglaze pan with some stock or beer, then add everything else except chicken.  Use equal parts stock - enchilada sauce and then all vegies, allow all of this to simmer.  Chicken can be added after soup has simmered awhile since it is already cooked, a rotisserie chicken works well for this.  If you are in a hurry frozen vegies & rotisserie chicken can make this soup ready quickly.

Serve with tortilla chips, grated sharp cheese, plain greek yogurt or sour cream.

This night I served it with quesadillas, it is hearty enough to serve on its own.  

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