Monday, October 5, 2009

Fall Means Yummy SOUPS!


3-4 C. cooked chicken, shredded

(I did 5 smaller breast portions, probably the equivalent of 3 big ones in the crock-pot with 3 C. of chicken broth (3 C. water + 3 t. bullion) -- for about 4 hours and it shredded right up)

After shredding the chicken, add it back to the broth (which should now be 4+ cups of broth with the extra juices from the chicken. So if you do your chicken a different way you need about 4 1/2 C. of chicken broth).

Then add:

16 oz. can Mexican corn (rinsed)

16 oz. can black beans (rinsed)

4 oz. can diced green chilies (with juices)...add more if you LOVE green chilies like I do!

1 Small can Rotel diced tomatoes

1/3 C. snipped fresh cilantro (plus more for the very end)

1 envelope Taco Seasoning

Let that simmer for a while. I did it for a few more hours in the crock pot.

About an hour before serving, remove 1-2 C. of the broth into a pan and add 1 1/2 C. water, plus 1 C. of sour cream and a 14-16 oz. jar of queso. I used Pace Mexican 4 Cheese - because it looked the most real (not bright orange) and it was the cheapest. Blend that all together and then add it back to the rest of the soup. Sprinkle with additional fresh cilantro before serving.

You can also garnish with fresh avocado.

It tastes great with tortilla chips for dipping as well, but is also amazing (and much healthier) without.

Brooke's Note- I made this for Sunday dinner for Michael and my mom before she went back to CA. Michael isn't a HUGE soup fan, but could not stop singing my praises for this amazingly yummy in your tummy soup. It really is one of the tastiest soups I have ever had/made!

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