Thursday, January 19, 2012

Chicken Noodle and Chicken Tortilla Soup


Chicken Noodle Soup
Jessica Robinson

Dissolve 6 Tbsp chicken bullion base in 2 1/2 quarts of water in a soup pot.  Add 3-10 oz. packages frozen mixed vegetables, 2-10 oz. cans diced chicken (or 1 1/2 lbs. precooked cut up chicken) and 6 oz. dry egg noodles.  Bring to a boil, simmer 5-10 minutes.  Makes 4 quarts finished soup.  (I added a can of cream of chicken soup, as well, just to make it a little creamy.)

Chicken Tortilla Soup
Lindsay Hansen

In a Large Stock Pot:

1 large onion, chopped  (use a sweet white onion like a Walla Walla)
1 clove garlic, minced

Saute the onion and garlic in 2 Tablespoons olive oil

6 Cups Chicken Broth (1-48oz. can)
2   10oz. cans Diced Tomatoes with Green Chiles
½ Cup Cilantro, chopped  (one handful)
2 Cups Frozen Super Sweet white Corn
2 - 15oz. can Black Beans, drained and rinsed
2 Cups cooked boneless skinless Chicken Breast or 2 cups of shredded Rotisserie Chicken
1 Bay Leaf (remove before serving)
1 Tablespoon Cumin
1 teaspoon Chili Powder
Juice of 1 Lime
Salt and pepper to taste

Garnish with shredded Monterey Jack Cheese, sliced Avocado, Sour Cream, a sprig of cilantro, and fried corn tortilla strips.

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