mildly spicy chicken tortilla soup
01-28-2014, 05:04 PM
#1
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Join Date: May 2010
Location: Round Rock,Texas
Posts: 6,135
mildly spicy chicken tortilla soup
I made a pot of chicken soup today, its chilly today and I decided it was a soup for supper day. Earlier in the day I baked a loaf of whole wheat/oatmeal bread (also has sunflower and pumpkin seeds). The fresh bread was yummy with my soup.
Its kind of Tex-Mex flavor.
4 skinless, boneless chicken breasts, sliced and cubed
3 TB olive oil
1 medium onion, chopped
4 garlic cloves, crushed
1 red bell pepper, chopped
3 stalks of celery chopped
1 medium size zuchini, grated
4 carrots sliced,1 TB fresh oregano
1 cup pearl barley(optional)
1 tsp cumin, 2 tsp chili powder
1 cup mild salsa/picante sauce
2 qts. low sodium chicken broth
put the chicken,onion,garlic,olive oil,bell pepper,oregano and celery in the soup pot and saute until the chicken is mostly cooked. Next add the other ingredients to the pot and simmer until the barley is soft; about 1 hour. serve with crumbled tortilla chips in the bottom of the bowl & ladle soup on top.
Enjoy!
( I use a 6 quart pressure cooker and cook under pressure for 15 minutes. Turn the heat off when 15 minutes are up and let the pressure come down.)
Sharon W. in Texas
Its kind of Tex-Mex flavor.
4 skinless, boneless chicken breasts, sliced and cubed
3 TB olive oil
1 medium onion, chopped
4 garlic cloves, crushed
1 red bell pepper, chopped
3 stalks of celery chopped
1 medium size zuchini, grated
4 carrots sliced,1 TB fresh oregano
1 cup pearl barley(optional)
1 tsp cumin, 2 tsp chili powder
1 cup mild salsa/picante sauce
2 qts. low sodium chicken broth
put the chicken,onion,garlic,olive oil,bell pepper,oregano and celery in the soup pot and saute until the chicken is mostly cooked. Next add the other ingredients to the pot and simmer until the barley is soft; about 1 hour. serve with crumbled tortilla chips in the bottom of the bowl & ladle soup on top.
Enjoy!
( I use a 6 quart pressure cooker and cook under pressure for 15 minutes. Turn the heat off when 15 minutes are up and let the pressure come down.)
Sharon W. in Texas
Last edited by purplefiend; 01-28-2014 at 05:08 PM.
01-29-2014, 12:46 PM
#4
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Join Date: May 2010
Location: Round Rock,Texas
Posts: 6,135
It turned out great, my family loved it. I served it with freshly baked, whole wheat/oatmeal, sunflower & pumpkin seed bread. The bread is all gone and so is 1/2 the batch of soup. It makes a gallon.
Sharon
Sharon
01-29-2014, 01:11 PM
#5
Senior Member
Join Date: Aug 2010
Location: Western WA
Posts: 325
I made this type of soup yesterday. I pulled the chicken/broth out of the freezer.
I also had a small container of cauliflower soup in there, grabbed it.
Now I am at the stove and added:
dice carrots, onion and celery.
decided I could add the container of cauliflower soup, a can of corn, a can of fire roasted tomatoes.
Swanson came out with new flavors of broth so I added the Mexican soup one, all of it.
Checked the fridge, oh, I found Tom's Bloody Mary mix, in it went. There was probably a cup in there.
I threw some Dorito's in a sandwich bag and crunched them. Ok, here are your crackers.
Hubby was excited.... so I guess it was good
I also had a small container of cauliflower soup in there, grabbed it.
Now I am at the stove and added:
dice carrots, onion and celery.
decided I could add the container of cauliflower soup, a can of corn, a can of fire roasted tomatoes.
Swanson came out with new flavors of broth so I added the Mexican soup one, all of it.
Checked the fridge, oh, I found Tom's Bloody Mary mix, in it went. There was probably a cup in there.
I threw some Dorito's in a sandwich bag and crunched them. Ok, here are your crackers.
Hubby was excited.... so I guess it was good
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