Thursday, August 19, 2010

2 Tortilla Soup get to decide or try both..

Fall is in the air, Time for soup (almost)

Tortilla Soup #1

3 T. butter
1T. olive oil
1 cup chopped onion
4 T. flour
2 cartons (32 ounces each) chicken broth
1 pkg. (1.25ounces) mild taco seasoning mix
1 can corn, drained
1 can kidney beans, drained
1 pound chicken breasts cooked and shredded P.S. I've used cooked Ground Beef either one.
(canned chicken can be substituted)

Shredded Monterey Jack cheese
Sour cream
Avocado, diced
Broken tortilla chips
Fresh cilantro, chopped

Sauté' onion in butter and olive oil. Add flour, and mix will. Add remaining ingredients,
and bring to a boil. Reduce heat and simmer, uncovered, 30 min. To serve, place a small amount of chicken in each bowl and add soup. Top with garnishes
Yield: 6 servings
Tip: for a thicker soup add an additional 1 to 2 T. flour, mixed with a little cold water during the last five min. of cooking.

Tortilla Soup #2

5 boneless, skinless chicken breasts cut into bite sized pieces
1 Big bottle mild picante sauce (4 pounds?) enough to cover chicken breasts during cooking.
1 box (32 ounces) chicken broth
2 cans (11 ounces each ) corn, drained
2 cans (15.25 ounces each) red kidney beans, drained

Grated cheese
Broken Tortilla chips
Black olive slices
Sour cream
Sprig of cilantro
In a large pot, cook the chicken in the picante sauce on medium heat for 2o to 30 min. Add chicken broth, corn and beans. To serve, ladle soup into bowls and top with any or all of the garnishes listed above.
Yield 10 to 12 servings.