I should probably change the name of this thing to “a brit indifferent”, that’s how I’ve been feeling lately about blogging, especially after my long(-winded) post disappeared.
I’ve been keeping busy otherwise, specifically with trying out new recipes. It seems all I do these days is try something new. I think with the never-ending nasty weather, I just have to have something comforting. Last night, it was Chicken Tortilla Soup. It’s true, I’d never made it, but I found a great recipe. If I have to offer one piece of advice it’s this: make sure your tortilla chips are still in the cupboard before you start; it’s not just a cleverly-named soup.
I can’t lay claim to this recipe, I found it at recipezaar, but here it is in its glory.
1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (rotisserie from the deli is fine)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tbsp minced cilantro
1 tbsp chili powder
2 tsp cumin
2 tsp pepper
1 tsp salt
2 tsp Tabasco sauce
1/2 tsp chipotle pepper (optional)
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips
-Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
-Dress with garnishes and give it a squeeze of lime (a must:-) and you’re good to go!
-If you are not using a crock pot, sauté the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
-Simmer for at least an hour so that the flavors mix together.
** I only used 1 tsp pepper, and not quite a tsp of salt. I used Monterey-Jack cheese on mine. You can also see from the photo that I took the time to delicately shred the chicken like it said in the directions pahahaha! I also accidentally picked up serrano peppers instead of anaheim, but it was still really good.