Monday, June 4, 2012
Chicken tortilla soup
A really easy recipe. You just throw things in a pot. Seriously. This ain't the Cordon Bleu. The picture attests to that. But forget what it ain't. It is darn tasty. I am fighting myself to keep from getting a second bowl before my husband gets home from work.
1 diced chicken breast (about a pound)
1 can of enchilada sauce
1 tsp cumin
1 tsp chili powder
1 tsp chipotle salt
1 bay leaf
2 cloves of garlic, crushed
1 onion, diced
1 box chicken broth.
Why are you looking for instructions? Seriously, you just throw these in a pot over medium low, bring to a soft boil and cook 15 minutes/until chicken is cooked through.
I guess I did give you directions where you were looking for them. You have me so well trained.
I loooove easy recipes, even when I have the "time" to cook. Now that summer has started, I do have time to cook, but I as of yet don't really want to. You see, I got in this morning (i.e., after midnight but before real sleep) from my college reunion (GO WELLESLEY!!!) and then reported for duty to vacation Bible school at 8 am this morning an hour from my house. When I set my alarm, it informed me that there were 4 hours between the time I set the clock and the time it woke up for sleep. Let's not discuss the amount of time I slept/did not sleep at reunion. I find myself almost asleep at this very moment. Yet, I still made this recipe. So can you. Only, please don't cook your chicken too much like I did.
Also, you might want to do a shot of espresso before you chop the onion and chicken. No sleeping on that part of the job! You need fingers even for this haphazard assembly job.
I hear you can serve this with tortilla chips on top, but I am trying to avoid grains, so I will toss in some avocado (heck yeah) and cheese. I also go a little pozole style and add shredded radishes and cabbage.
about 80 cents a bowl. So much better than the airport salad I got for $8!