Yum!

I made a wonderful chicken tortilla soup over the weekend. Here’s the recipe:

2 32 oz. boxes of Chicken Stock (I first saw stock in a box on the Rachel Ray Show, now you see it everywhere. Genius invention.)

1 can of corn

1 can of black beans

1 can of diced tomatoes (I use Rotel diced tomatoes, cilantro and lime)

1 shredded rotisserie chicken

3 garlic cloves finely chopped

1 small red onion finely chopped (reserve half for later)

1/2 of green bell pepper finely chopped

cilantro 

jalapeño peppers

tortilla chips

black pepper (I don’t measure my seasoning. But if I had to guess about 2 teaspoons.)

Lawry’s season salt (I can’t use regular salt when I cook. I always add too much. With season salt it’s almost impossible for me to mess up.

crushed red pepper

Directions

Add the stock to a nice size pot. Add the corn, black beans, tomatoes, chicken, garlic, onion, bell pepper, black pepper, season salt, and crushed red pepper. Let simmer on medium-low heat for 30 to 45 minutes.

Chop up your jalapeño peppers and pluck the cilantro off the stems. Mix jalapeño, onion, and cilantro in small bowl. Set aside.

When soup is done, add a spoonful of cooked white rice to bowl, add soup, then top with jalapeño mixture. Finish by adding crushed tortilla chips. It should look something like this:

Want to really take it up a notch?

Then add two jalapenos (with seeds) to your soup as it simmers. Guaranteed to clear up any sinus problems and will have your nose running faster than Carl Lewis.

Everyone Will Cheer!

My husband loves this soup. Our daughter does too, (although I wouldn’t recommend adding the jalapeño topping for young kids. Too spicy!) she gets a kick out of eating chips with any food. Try it this week and let me know what you guys think!