Thursday, June 25, 2009

Chicken Tortilla Soup

Chicken Vegetable Soup

Whole roasted chicken carcass with some or all of the meat (we usually eat most of the breasts at another meal)
Water to cover
(you can also add the ends and peels of carrots & onions if you have them)

In a large pot cover chicken with water and simmer for 1.5-2 hours.
Place a colander over a large bowl and pour contents of pot in to colander.
Put pot back on stove, add a tablespoon of olive oil and:
5-6 large carrots - peeled and sliced
5-6 ribs of celery – sliced
1 large onion – chopped

Cook, stirring often while you remove all of the chicken from the bones.
Add broth and chicken back to the pot.
Add broccoli, squash, zucchini, green beans, corn, peas, tomatoes, peppers or any other vegetables.
(you can put the soup in the crockpot at this point or continue to simmer on the stove)
Simmer until vegetables are tender.


To make chicken tortilla soup add:
½ - 1 cup of salsa
Corn
Beans

To serve chicken tortilla soup crush tortilla chips in the bottom of a bowl, top with soup, top soup with slices of avocado, hot sauce, cheese and a couple more tortilla chips.

1 comment:

Deanna said...

I just found your blog while looking for dairy free creamed corn. I have 20 month old who has a dairy allergy AND he's a picky eater. Thanks for posting recipes that I can try at home on my little guy!! And just this morning I was wishing I could find a dairy free hot chocolate recipe for this winter...awesome!