Friday, February 17, 2012
The BEST soup ever. Seriously
My sweet little girl is sick with the flu... a high fever, chills and the aches.
As a "natural" girl (aka Hippie) I am giving her lemon/ginger/garlic tea, spraying her pulse points with fever spray, and giving her lots of TLC.
As I am sure you do, any time my kids are sick, I pull out the arsenal of soups and other sick foods. So tonight, I thought I would share with you our family's favorite chicken soup....
We learned about this recipe from my sisters church in Amarillo Texas, Trinity Fellowship. Along with a great resource of sermons, they put out a magazine called "Connect". Included in this edition was a recipe for "Chicken Tortilla Soup". Oh my word. It's so yummy....
2 TBS Olive Oil
3 Pre roasted chicken breasts (Chopped) *** See note on how I do my chicken...
Salt & Pepper
1 TBS ground coriander
1 Lg onion (quartered & thinly sliced)
1 Lg red bell pepper (quartered & thinly sliced)
1 jalapeno (seeded & thinly sliced)
1 28 oz can fire roasted diced tomatoes (Be sure to get fire roasted - they add SO much flavor)
1 QT low sodium chicken broth
1 Bag white corn tortilla chips
1 cup shredded pepper jack cheese
1 avocado (diced)
1 lime (juiced)
4 scallions (chopped)
handful of fresh cilantro leaves (coarsely chopped)
Heat a large stock pot with olive oil over med-high heat. Add onions, bell pepper, and jalapenos; season with salt and pepper to taste. Cook 5-7 minutes, stirring frequently. Add chicken and coriander. Add tomatoes and chicken stock; heat through (I let mine simmer on low for about 25 min). While soup is cooling, toss the avocado with lime juice. Lightly crush some tortilla chips and divide among 4 bowls. You need a couple handfuls per bowl. Top the chips with a little cheese. Top the chips with ladles of soup. Garnish soup with cheese, avocado, scallions and cilantro. Add an extra squeeze of lime juice or a dollop of sour cream if desired.
And here is the recipe for the roasted chicken. It is so easy and flavorful that I normally make extra of this chicken and store in fridge to be used in an assortment of meals.
Lemon Marinade Roast Chicken
1/2 cup fresh squeezed lemon juice
2 Tbs dijon Mustard
1 cup olive oil
4 chicken breasts
whisk together lemon, mustard, oil, salt and pepper. Place the chicken breasts in a shallow paking dish in a single layer. pour 3/4 of the marinade over chicken (reserve other portion for storage later) If you have time, allow chicken to marinate for 1-2 hours (I never have time... so I skip this step). Pre-heat oven to 375. Roast chicken for 30-40 minutes or until done.
Let me know if you try it!