Tuesday, November 9, 2010

Soup Again!

It has warmed back up here, just as I predicted, but I served soup for supper tonight anyway!  On the menu was this delicious Chicken Tortilla Soup served with Cheese Quesadillas. 



Chicken Tortilla Soup

2 (15 oz.) cans chicken broth (look for a brand without MSG or use homemade broth if you have it.)

1 (15 oz) can diced tomatoes (can use Mexican or Cajun flavored.  I use Hunts brand because it doesn't have high fructose corn syrup.)

3 TBSP lemon juice

3 garlic cloves, minced

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1 1/2 - 2 cups chopped cooked chicken

1 cup frozen corn kernels

1 (15 oz) can black beans, rinsed and drained

2 green onions, thinly sliced

1/4 cup half-and-half

2 or 3 flour tortillas, cut into strips with a pizza cutter (optional)

1 cup shredded Mexican four-cheese blend

sour cream for garnish


Bring first 7 ingredients to a boil.  Reduce heat; add chicken and next 3 ingredients. Simmer for 20-30 minutes or until ready to serve.  About ten minutes before serving, add half-and-half, flour tortillas, and Mexican four-cheese.  Serve with a dollop of sour cream and a little shredded four-cheese sprinkled on top of each bowl, as desired.   This is good served with cheese quesadillas and a tossed salad.

4 comments:

Mrs. Stam said...

may I ask what is half-and-half ??? the soup sounds yummy!!!

tlmalcolm said...

Just what I was looking for!! And it sounds easy!! Half and Half is basically a light cream most often used in coffee. Find it in the dairy case.

Rebecca's Refining said...

That looks yummo! I made vegie soup last night. I guess our minds still "mesh"! :)

It has warmed up here too this week...in the 60's! Gotta love it!!

Greg and Donna said...

Looks yummy and the cheese quesadillas with it sound great. Thanks for the recipe.

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