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Tortilla Soup




Source of Recipe


Stephanie


Recipe Introduction


Origins Unknown


List of Ingredients




2 Tbl canola oil
15 oz can diced tomatoes
15 oz can dark red kidney beans
4 oz can diced green chilies
½ large onion, chopped
1-2 cups carrots, diced
1-2 zucchini, diced
1 cup frozen corn (optional)
1 Tbl garlic, chopped
1 large handful cilantro, chopped
4 chicken breasts
juice of 1 orange, 1 grapefruit, and 1 lime (or approx 1/4 cup each)
6-8 cups chicken stock
4 dashes hot sauce (approximately)
2 cups rice (dry), cooked separately
8 oz cheddar-jack cheese, shredded (if allowed)
adobo seasoning and black pepper, to taste
tortilla chips (if allowed)



Recipe



This looks like a lot of stuff, but the recipe goes quickly, and is ready in about half an hour.
Makes approximately 8 servings, with enough for seconds.

* Open up and drain all the canned vegetables - keep to the side.
* Juice the fruits - keep to the side.
* In a large stock pot, over medium-high heat, saute the onions and carrots using canola oil until the onions begin to get soft.
* Add in the zucchini, garlic, kidney beans, chilies and tomatoes. Stir together, and let cook for about 5 minutes.
* While that's cooking, cut the chicken breasts into small, bite-sized pieces. It's actually easier to do if the chicken is partially frozen.
* Add the stock to the vegetables, and bring to a boil.
* Once boiling, add in the chicken, and turn the soup down to simmer. Simmer 5-10 minutes.
* Add in the frozen corn.
* Turn off the heat, and add the hot sauce, fruit juice, and cilantro.
* Taste and adjust seasoning if needed.
* Put the cooked rice into each person's bowl, pour the soup over it, and top with broken up tortilla chips and shredded cheddar-jack cheese (or Diaya).