Hey Young Chefs!
Today, Mommy and I made her yum! yum! Chicken Tortilla Soup. We boiled the left-over left-over carcass (chicken bones) from the 40 Clove Garlic Roasted Chicken to make the chicken stock. Above, I am cooking 2 lbs. of chicken breast to add to the soup. This recipe only takes 30 minutes. It's super simple and delicioso!
Chicken Tortilla Soup
Ingredients:
2 lbs. chicken breast, cubed and cooked with Mexican seasoning
4 c. chicken stock
1 14.5 oz. can diced or stewed tomatoes
1 10 oz. can mild Rotel tomatoes
1 14.5 oz. can corn
1 tbsp. minced garlic
1 tsp. cumin
Directions:
Combine all ingredients in a large sauce pot. Cook for 20 minutes over medium heat. Place 1/2 c. shredded cheddar or Mexican blend cheese in small bowl. Pour soup over top. Garnish with a handful of crushed tortilla chips. Finish with a sprinkle of shredded cheese.
Remember cool kids cook so get creative en la cocina (in the kitchen)!
Bon Appetit, Eliana
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