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Started By
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I made really easy but fantastic Mexican(?) soup last night.
Posted on 1/6/16 at 1:26 pm
Posted on 1/6/16 at 1:26 pm
Took 45 minutes, and it kicked arse. Thought I'd share in case anyone wanted to enjoy while it's still somewhat cold out.
Seasoned and seared three boneless, skinless chicken breasts. Removed chicken, added a diced onion, two bell peppers (yellow and red), a jalapeno, and three cloves of garlic. Sweated down with a good bit of salt until soft, added two cans of Rotel, some cumin, chili powder, and sweet smoked paprika, put the chicken breasts back in, and covered with chicken broth. Simmer for 35ish minutes, shred chicken and add it back in. Top with avocado, sliced radish, cilantro, and sour cream.
Seasoned and seared three boneless, skinless chicken breasts. Removed chicken, added a diced onion, two bell peppers (yellow and red), a jalapeno, and three cloves of garlic. Sweated down with a good bit of salt until soft, added two cans of Rotel, some cumin, chili powder, and sweet smoked paprika, put the chicken breasts back in, and covered with chicken broth. Simmer for 35ish minutes, shred chicken and add it back in. Top with avocado, sliced radish, cilantro, and sour cream.
5
Posted on 1/6/16 at 1:27 pm to Schwartz
Taco soup
Posted on 1/6/16 at 1:28 pm to Schwartz
I'd eat it.
But it sounds like you just made chicken chili and added broth to make it a soup
But it sounds like you just made chicken chili and added broth to make it a soup
Posted on 1/6/16 at 1:31 pm to Salmon
Probably. I was trying to feed a pregnant wife that couldn't articulate what she wanted other than "chicken Mexican spicy soup" so I threw some shite in a pot and was pleasantly surprised.
Posted on 1/6/16 at 1:39 pm to Schwartz
sounds great
I have everything but the rotel at home so I may make it tonite
I have everything but the rotel at home so I may make it tonite
Posted on 1/6/16 at 2:10 pm to cgrand
I created a trash can tortilla soup and it's amazing
Trinity base, no salt chicken stock, frozen black beans, frozen corn, rotel, tomato paste, bone in chicken breasts, and a lime
Simmer that shite for 2 hours, debone. Season with cumin, chili powder, and salt and pepper.
Making some this weekend
Trinity base, no salt chicken stock, frozen black beans, frozen corn, rotel, tomato paste, bone in chicken breasts, and a lime
Simmer that shite for 2 hours, debone. Season with cumin, chili powder, and salt and pepper.
Making some this weekend
Posted on 1/6/16 at 2:13 pm to Schwartz
I made a vegetable version pretty similar to what you described once and it came out great. Just used some beans and a bunch of yellow squash in place of the chicken. Then added the tortilla chips and some cheese at the end.
Posted on 1/6/16 at 2:17 pm to Schwartz
High in sodium as they all are (unless specified otherwise), but this stuff is awesome in the place of regular chicken broth in these types of soups.
Posted on 1/6/16 at 2:35 pm to LouisianaLady
quote:
High in sodium as they all are
true, since i discovered the no salt broth ive never gone back
i much prefer to season to my taste.
Posted on 1/6/16 at 2:54 pm to dallastiger55
I usually get stock instead of broth. I prefer adding my own salt also
Posted on 1/6/16 at 5:28 pm to Powerman
quote:
I usually get stock instead of broth. I prefer adding my own salt also
i misspoke, i actually use the no salted stock. nice catch
Posted on 1/6/16 at 6:43 pm to cgrand
In progress...
I used bone in breasts and added a couple corn tortillas to the broth
Smells good
I used bone in breasts and added a couple corn tortillas to the broth
Smells good
Posted on 1/6/16 at 8:43 pm to cgrand
Outstanding
Fried tortilla strips, shredded queso and lime added to the list of toppings
Fried tortilla strips, shredded queso and lime added to the list of toppings
This post was edited on 1/6/16 at 8:45 pm
Posted on 1/7/16 at 7:50 am to cgrand
I was going to throw a corn meal slurry in mine, but it already had a pretty good texture. The flavor from it would have been really nice, though.
Posted on 1/7/16 at 11:27 am to Schwartz
There's a chili recipe from Cook's Country or one of those outfits which I've made a number of times which uses ground tortilla chips as a thickener. Also adds flavor. I really like the way it works in the chili.
Posted on 1/7/16 at 11:45 am to Gris Gris
all you have to do is toss in a couple of corn tortillas to the simmering pot, they dissolve and give the soup that corn flavor
i do the same thing when i make chili instead of using masa (which i never have)
i do the same thing when i make chili instead of using masa (which i never have)
Posted on 1/7/16 at 11:49 am to Gris Gris
quote:
or one of those outfits
Country as cornbread
Posted on 1/10/16 at 12:29 pm to Schwartz
tweaked your recipe just a little bit on batch #2
add a small can of green salsa
add a chopped chipotle pepper and a spoon of the adobo
add the juice of two limes after the chicken goes back in
so onion, peppers, chunky rotel, garlic, chicken broth, corn tortillas, green salsa, lime juice, chipotle, chicken, cumin, chili powder, paprika...topped with avocado, cheese, cilantro, sour cream, radish, fried tortilla strips and valentina
fantastic tortilla soup with great flavor and just enough heat
add a small can of green salsa
add a chopped chipotle pepper and a spoon of the adobo
add the juice of two limes after the chicken goes back in
so onion, peppers, chunky rotel, garlic, chicken broth, corn tortillas, green salsa, lime juice, chipotle, chicken, cumin, chili powder, paprika...topped with avocado, cheese, cilantro, sour cream, radish, fried tortilla strips and valentina
fantastic tortilla soup with great flavor and just enough heat
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