1/2 cup (1 stick) of unsalted butter
1 large yellow onion
3 medium carrots
2 celery stalks
1/2 green bell pepper
1/2 bunch cilantro
2 tsp cracked black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp salt (plus more to taste)
2 large garlic cloves, minced
2 14.5 oz cans chicken stock
1 1/2 cans water (use the chicken stock cans to measure)
1 beef bullion cube (optional...it just makes it a bit richer in taste)
2 cups cooked chicken, shredded
2 cups frozen corn, thawed
1 14.5 oz diced tomatoes, drained
5 TBSP unsalted butter
1/2 cup all purpose flour
Cheese
Fried tortilla strips
Peel carrots and wash vegetables. Rough chop carrots, celery, bell pepper, onion and cilantro leaves and place in a food processor. Chop until really fine. *If you do not have a food processor, get your aggressions out and hand chop as fine as you can. Or you can use a cheese grater. Heat up 1/2 cup butter in a large pot over medium heat. Once butter is melted and in chopped veggies. Saute for about 4-5minutes, stirring occasionally, until tender. Add in garlic, pepper, cumin, chili powder and salt. Stir to combine. Pour chicken stock, water, and bullion cube. Bring to a boil. While soup is boiling prepare you roux (pronounced:roo) aka thickener. In a small pot heat 5 TBSP butter until melted. Add in flour all at once and whisk vigorously until combined. Cook for 1 minute. Pour into boiling soup mixture and whisk to combine. Add in chicken and turn down to medium heat. Cook for 15 minutes. In the food processor, chop diced tomatoes until about half in size. Add tomatoes and corn and simmer for 10 minutes. Serve with cheese and fried tortilla strips. I used flour, but corn would be fun. If you are a fan of sour cream, by all means, add a dollop! This recipe freezes really well.
*I usually just boil my chicken and get that started while I am preparing the veggies. Place chicken in a large pot and cover with water. Bring to a boil. Boil until white and no longer pink in the center about 2-4 minutes once it has come to a boil. Keep checking it because you don't want to over cook it and have it bee tough.
*For fried tortilla strips, place about 1 inch of oil into a pan. Heat over medium high heat. Cut either flour or corn tortillas in strips. Place a single layer in oil and cook about 45 second on each side. Drain on a paper towel and sprinkle with a little kosher salt.
1 large yellow onion
3 medium carrots
2 celery stalks
1/2 green bell pepper
1/2 bunch cilantro
2 tsp cracked black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp salt (plus more to taste)
2 large garlic cloves, minced
2 14.5 oz cans chicken stock
1 1/2 cans water (use the chicken stock cans to measure)
1 beef bullion cube (optional...it just makes it a bit richer in taste)
2 cups cooked chicken, shredded
2 cups frozen corn, thawed
1 14.5 oz diced tomatoes, drained
5 TBSP unsalted butter
1/2 cup all purpose flour
Cheese
Fried tortilla strips
Peel carrots and wash vegetables. Rough chop carrots, celery, bell pepper, onion and cilantro leaves and place in a food processor. Chop until really fine. *If you do not have a food processor, get your aggressions out and hand chop as fine as you can. Or you can use a cheese grater. Heat up 1/2 cup butter in a large pot over medium heat. Once butter is melted and in chopped veggies. Saute for about 4-5minutes, stirring occasionally, until tender. Add in garlic, pepper, cumin, chili powder and salt. Stir to combine. Pour chicken stock, water, and bullion cube. Bring to a boil. While soup is boiling prepare you roux (pronounced:roo) aka thickener. In a small pot heat 5 TBSP butter until melted. Add in flour all at once and whisk vigorously until combined. Cook for 1 minute. Pour into boiling soup mixture and whisk to combine. Add in chicken and turn down to medium heat. Cook for 15 minutes. In the food processor, chop diced tomatoes until about half in size. Add tomatoes and corn and simmer for 10 minutes. Serve with cheese and fried tortilla strips. I used flour, but corn would be fun. If you are a fan of sour cream, by all means, add a dollop! This recipe freezes really well.
*I usually just boil my chicken and get that started while I am preparing the veggies. Place chicken in a large pot and cover with water. Bring to a boil. Boil until white and no longer pink in the center about 2-4 minutes once it has come to a boil. Keep checking it because you don't want to over cook it and have it bee tough.
*For fried tortilla strips, place about 1 inch of oil into a pan. Heat over medium high heat. Cut either flour or corn tortillas in strips. Place a single layer in oil and cook about 45 second on each side. Drain on a paper towel and sprinkle with a little kosher salt.
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