Monday, December 3, 2007

Chicken Tortilla Soup

My husband loves this soup and it's really a no fail recipe.

Chicken Tortilla Soup

1TBS Olive Oil
2 Chicken breasts (chopped into bite sized pieces)
1 chopped onion
3 cloves of garlic (minced)
2 tsp. chili powder
1 tsp. oregano
1 48 oz. box of swanson chicken broth (3lbs)
1 can corn
1 can of diced roasted green chilies
1/2 cup of salsa
1/2 cup of cooked rice
1 tomato (chopped)

In a large stock pot put in olive oil & chicken pieces for about 5 minutes till they are cooked thru. Then add the onion & garlic & saute. Then add the chili powder & oregano. Then add everything else in except the cooked rice. Bring to a boil for about 5 minutes. Then let it simmer for about 20-25 minutes. Add the rice (cooked) at the end.

Serve with tortilla chips, sour cream, salsa. I make drop biscuits with this.

Baking Powder biscuits

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup milk

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.


Lish said...

I love the baking powder biscuits. But I use butter flavored shortening to give it a buttery flavor.