I will try to post pictures but some of the first few recipes will be ones that I’ve made in the past and may not have pictures. Before I launch, Recipe Wednesday, I will caveat that I use the term “recipe” loosely as most of my meals are little bit of this, little bit of that. I am hoping that this forum will actually make it so I write down recipes for future re-making (and for you all).
In no particular order, we kick things off with Alisa’s Mexican Soup with Tortilla Strips, loosely based on several tortilla soup recipes found online.
Serves: A LOT…I served 4 very hungry adults who had all run double digit miles and there were still a lot of leftovers…I’d say it serves 6-8.
1. 2- 15 oz cans Low-Sodium Black Beans (not drained)
2. 2- 15 oz. cans Stewed Tomatoes (not drained)
3. 1-15 oz can Enchilada sauce
4. 1 small can diced green chilies
5. 1 onion chopped
6. 1 lb frozen chicken breast
7. 1 small package frozen corn
8. 2 cloves garlic minced
9. 1.5 cups of water
10. 2 heaping tbsp oregano, Basil & Cumin
11. 3 heaping tbsp chili powder
12. Few squirts Frank’s hot sauce
13. Stack of tortillas, sliced into strips
14. 1 tsp vegetable oil
15. Salt and pepper to taste
Combine first 12 ingredients in a slow cooker, set on low for 7 hours. After 7 hours, open lid and shred chicken with a knife and fork. Taste for spice level, adjust and cook another ½ - 1 hour.
Preheat oven to 400 degrees. 15 minutes before serving, stack (maybe 5 for four people) corn tortillas and slice thinly vertically (and horizontally for smaller strips). Lay in a shallow baking dish and drizzle with oil. Salt if desired. Bake at 400 for 8 minutes, remove shake, place back in oven. Broil from 1-2 minutes or until golden brown and crunchy. Set aside on plate or in bowl.
Serve soup with dollup of sour cream, sprinkling of tortilla strips and grated cheddar cheese.
Review: 4 stars (mostly for conveinance and overall likeability...could have used some modifications)
It was delicious but not very spicy, I LOVE spicy food. In the future, I would have added a few jalapenos and maybe even half a habanero. The chili powder wasn’t cuttin’ it. I would have also served with grated cheddar, I added that into the recipe so anyone making this in the future could know that option. Maybe a fresh herb on top as a garnish too (cilantro…parsley…). I made Trader Joe’s cornbread in a box as a side dish and it complimented the soup nicely.
Here is a pic of my lunch leftovers sans tortilla strips, they were pretty much all gone.
P.S. In running related news, I ran a total of 113.4 miles in March. That's a record mileage month for me.