I’ve been asked to post a few of my favorite soup recipes. So I’m going to do that. But as I have stated before, I’m a simple girl so there is no real “recipe” for these. They change from time to time based on what is in my fridge. So I’m not trying to be vague with my recipes I’m trying to leave you room to make it your own. Get creative, add what you like and take away what you don’t. Have fun cooking!
If you’re thinking it’s too stinking hot for soup I would agree with you wholeheartedly. But the beautiful reality is that soon, very soon PLEASE, fall will roll in and cool us off a bit and we’ll be looking for our favorite fall flavors. This is us staying ahead of the game.
I’ve been making this one for a few years because it’s so easy and so good. The original recipe was a Paula Dean I altered a bit and removed the diabetes. (That was bad I know) Oh, and for my Gluten Free friends this is for you too!
Simple Chicken Tortilla Soup (See the Super Simple Short Cut below if you don’t like boiling and pulling the chicken)
1 Whole Chicken (Insides and whatnot removed)
2 14oz. Can’s of beans (I use white sometimes and black sometimes – check your labels)
1 140z. Can of diced tomatoes (check your label you dont want to ruin your healthy recipe with High Fructose Corn Syrup)
1 jar of your favorite salsa – the fresher the better and this is where you add your heat so remember – hot, medium or mild
1 tsp. Cumin
1 bunch of chopped Cilantro
- Cover the chicken with water and boil the whole chicken in water for an hour. Remove from heat and allow to cool.
- Remove chicken from water, which is now your broth. Strain the broth to remove tiny bits of Chicken stuff, then return broth to your soup pot.
- Remove the chicken from the bone and put pulled chicken into the broth. Bring broth and chicken to a simmer.
- Add beans, tomatoes, salsa, cumin and about a handful of cilantro.
- Let it all simmer for about 20 minutes. Serve with a little crunched tortillas and cilantro on top (my kids like a little cheese) or cool to freeze for lunch (or both).
Super Simple Short Cut:
Don’t want to boil and pull your chicken then just bake 1 pound of boneless, skinless chicken breast at 350 for 30 minutes. You’ll have to add your liquid since this method will not leave you with broth. So I usually use 1- 32oz. box of low sodium chicken broth and then fill the same box with water and add that too. Once your chicken is cooked use 2 forks to pull it apart into small bite size pieces (or drop it in your food processor and just pulse a couple times-don’t overdo it) and put the chicken into your broth/water mixture, bring to a simmer, and do all the rest starting at #4 above.
If you try it out let us know (especially if you find a fun new way to do it – that is healthy of course).