It has been snowing for what seems like all winter long here in Nashville. Clearly, that's an exaggeration, but for a city that rarely sees the stuff, we've had a ton of "flocks and flocks of little white doves."
In an effort to warm our bellies, I cooked my Uncle Ric's Chicken Tortilla Soup last night. My mom cooked this for me over the holidays and followed the recipe to a T; the result was perfection. But Tec and I needed a break from meat last night, so instead of chicken I used chili beans, corn and added in green chilies. Do whichever want, but be ready to have a new favorite soup!
- - - - - - - - - - - - - - - -
2 large carrots / 1 can diced tomatoes / 2 celery stalks / 1 can Rotel / 1 large onion / 1 packet taco seasoning / 2 tsp corn oil / 10 corn tortillas / 1 tsp garlic powder / 4 cans chicken broth / salt & pepper to taste / 12 oz Monterey Jack cheese / milk
Chop vegetables and sautee in oil until tender.
Add garlic powder, salt, pepper and chicken broth. Bring to a boil.
Add tomatoes, Rotel, taco seasoning and chicken.*
Cut tortillas into small pieces and add to mixutre. Let boil uncovered for 20 minutes.
Stir to keep from sticking.
Reduce heat and add cheese. Simmer for 10 minutes. Add milk and simmer another 10 minutes.
If thicker soup is desired, add more diced tortillas.
Garnish with whatever you'd like!
I like mine plain with a side of safron rice. Tec prefers the fixins: sour cream and tortilla chips.
*As stated earlier, you can substitute beans and corn for the chicken.