






In the meantime, Becca finally shared her Tortilla Soup recipe with me...and since it's Sunday...I want to share it with you. Becca is an AWESOME cook. She made this soup for us once and I have been bugging her for the recipe ever since. And with fall here, this is the perfect thing to make. Thanks Becca & Saleem...we love you guys so much! xoxo
TORTILLA SOUP- Courtesy of Becca Zafar
Ingredients:
Ingredients:
1 Tablespoon olive oil
1 box chicken broth
2 C water
1 Tablespoon cumin
1 Tablespoon Chile powder
2 jalapeno peppers (remove seeds and dice) - use 1 pepper for less of a kick :)
6 limes (juiced)
3 chicken bouillon cubes
2 (14oz) cans chopped tomatoes
1 - 2 cans of corn ( I like a lot of corn so I add 2 cans) - drain corn
1 bunch cilantro - pull leaves off stems and and rough chop
1 med sweet yellow onion
1 rotisserie chicken (pull apart breast meat with fork)
Garnish with:
shredded cheese
avocado
sour cream
tortilla strips
How:
Heat oil, saute onion for 3 min and then add jalapeno, saute until soft. Add spices, tomatoes (with juice), broth, bouillon cubes, water, lime juice, corn (drained), cilantro and chicken. Stir and be sure that the bouillon cubes are broken up. Bring to a boil and then turn heat to low. I usually let the soup stew for a while (a few hours) on low to allow the flavors to meld, but an hour would also be fine. Add your toppings when served to bowls and that's it! :)
ENJOY!!
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