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
Optional toppers
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! 


1 comment:

  1. This sounds GREAT! Gonna have to try it out sometime!

    Looking forward to reading more about your shop! Please let me know the address - I would love to stop by when you open!