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It’s officially winter…which means tis the season for soups! I love soups and stews in the winter – they’re the perfect companion to a winter’s chill.

I made up a batch of Chicken tortilla soup for  a group of young ladies I work with last week to try it out on them – it was a HUGE hit! So…I made a big batch for myself today too. I shared some with the neighbor…I froze some…and I have about 3 servings to enjoy throughout this week left…after the two I’ve already consumed, that is!

This soup is so easy…so tasty…and sooo healthy! It’s an easy soup to make 100% organic and it doesn’t break the bank either. All in all, once a hit, always a hit!

So, this Sunday – stir up a pot of Chicken Tortilla Soup – relax with your family by the glow of Christmas lights for a few hours and then enjoy a hearty bowl for a leisurely Sunday dinner.

Happy Cooking!
Miss K

INGREDIENTS: 1 Sweet Yellow Onion (finely chopped), 4 Garlic Cloves (minced), 1 4oz can Green Chilies, ¼ Cup Olive Oil, ¼ Cup Flour, 2 10 oz jars Fire Roasted Salsa, 2 Cans Black Beans (drained), 2 Cups Frozen Corn, 1 Cup Long Grain Rice, 1 32 oz box Chicken Broth, 1 32 oz Box Creamy Tomato Soup, 1 TBSP Chili Seasoning Blend, 3 TBSP Fajita Seasoning Blend, 1 TBSP Cumin, Freshly Cracked Sea Salt to taste, 3 Boneless Chicken Breasts. 2 Bags Tortilla Chips (blue or yellow), Shredded Colby Jack Cheese (or whatever you prefer)

Yields: 10-12 servings

INSTRUCTIONS:

Heat the oil in the 6 or 8 qt Roaster until hot. Add the onion, garlic, & chilies to the oil and saute until soft and tender (8-10 minutes). Sift in the flour slowly to form a roux. Add the broth and soup, stir. Add the salsa, black beans, corn, and rice; stir. Add the seasonings and salt (to your taste) and stir. Bring to a simmer.

When the mixture simmers, drop in the chicken breasts and cover the roaster, whistle open. When the soup whistles, turn the knob to “V” for vent and the burner to the lowest setting. Allow to simmer for 3-4 hours.

Before serving, remove the chicken breasts and shred; add the chicken back to the soup and stir. Serve over tortilla chips and top with a little shredded cheese.

Serving Options: sour cream, chopped green onion, guacamole

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