Saturday, September 17, 2011

Chicken {tortilla} Soup for the Soul

Jon and I both work every other weekend, so on those days it's nice to have a quick, easy, and delicious meal to be able to prepare before work.   I am also a lover of the crock pot (I do believe it was one of the best inventions ever!).  So when I find a recipe that sounds delicious and is able to be put in the crock pot when I get home in the morning and then a wonderful meal is ready when I wake up, I am all about it!   And as most of you know, I LOVE Mexican food! One of my favorite, if not my favorite, mexican restaurants in town is Superior Bar and Grill.  Well, I was flipping through a cookbook we have, Louisiana's Best Restaurant Recipes, and I stumbled upon a Chicken Tortilla Soup recipe from Superior!  Fabulous was the first thing that came to mind!  So this morning I stopped by the grocery store and picked up a few items, went home and chopped them up, and then threw them in the crock pot to mix and mingle and create a wonderful dish!  Here is the recipe...
Chicken Tortilla Soup
from Superior Grill

1/2 gallon water
1 (16 oz) can whole peeled tomatoes
2 (8-10 oz) skinless chicken breasts, uncooked
1 (16 oz) can tomato juice
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon garlic powder
3 jalapenos, finely chopped
1 1/2 oz chicken base
1 potato, peeled and cubed
1 yellow squash, cubed
1/4 head cabbage, chopped
1/3 cup rice
1 zucchini, cubed
4 ribs celery, chopped
1 carrot, chopped
1 onion, chopped

In a large stockpot, combine water, tomatoes, chicken, tomato juice, spices, jalapenos, and chicken base. Bring to a boil, then add remaining ingredients; lower temperature to let simmer for 10-15 minutes.  After it has simmered, use a potato masher to stir contents until all chicken has broken up and spread throughout the soup.  It is then ready to serve.

I definitely made some changes to the recipe.  For one, I put all the ingredients, minus the chicken, in the crock pot this morning and put it on low.  Once, I woke up this afternoon I put in the chicken and cranked up the pot to high.  I let it cook about 2 more hours and then proceeded with the potato masher step.  Also, instead of 1 16 oz can whole peeled tomatoes, I used a 10 oz can of whole peeled tomatoes and 1 can rotel tomatoes (I probably use rotel tomatoes for everything).  Do NOT mistake chicken base for chicken stock/'s not quite the same thing!  I am glad I looked this up before making this recipe.  Chicken base is powdered stock.  I only put in 3 ribs of celery, because instead of chopping up an onion and making myself cry, I used Season's Blend (another great invention!).  If you don't know what Season's Blend is then you are missing out.  (Not too long ago I didn't know what it was, but my friend Shannon introduced me to this chopped onion, celery, green bell pepper blend in the freezer section...Season's Blend=godsend).  Notice the recipe does not call for should!  I realized there was not salt in the ingredient list, but I figured it would be salty enough with the can tomatoes and the tomato juice, but I was wrong.  You definitely need to add some salt. (I don't know how much because I added mine to my bowl once it was cooked.) Also, garnishing your bowl of soup with some sliced avocado and crispy tortilla strips would top it off just right!  I hope you like this recipe as much as I did, and I hope you are having a great weekend!


DixieWitch said...

OMG!!! You just made my husband's month. He LOVES, LOVES, LOVES this soup. When we aren't at Superior, he talks about going to get this soup. Thank you soooo much. He was so happy last night and is excited (for the first time) to eat leftovers.

DixieWitch said...

Once again had to sing the praises of this recipe. I made this recipe and took it to the in-laws when we went to spend a few days over the holidays and everyone LOVED it. Such an easy recipe to make and oh so good.