"Bad Day Soup" Tortilla Soup~ floweraffair

"Bad Day" Tortilla Soup

Prep time: 10 minutes

Cook time: 1 hour, 10 minutes

Ingredients:

1/4 bunch cilantro, well washed (cut off the stems)

2-3 garlic cloves

1/2 small onion

4 oz can of green chilies

6 cups of chicken broth
2 cups of water

2 14.5 oz cans of tomatoes (at least one diced)
1 can of black beans drained and rinsed
1 can of corn drained and rinsed
1 Small can of chopped olives (OR lol a big can of whole.you decide!)
1 cup uncooked minute rice (about really it is up to you)
1 chicken bullion cube

1 tsp. ground cumin

1tsp. salt

2 Tbsp cornstarch (dissolved in a small amount of water to make it thicker)
1-2 cups cooked chicken or..lol (or I like 3 breasts or so)
Toppings:

Monterrey Jack cheese
1-2 avocados, peeled, pitted and sliced

sour cream

salsa
I even add some fresh chopped red onion as well because it's pretty!

We use Corn or Flour tortillas about 10 cut into thin slices and fry them in
vegetable oil and salt to taste after .. Fry them to the chip stage.

(When it comes to food I'm no minimalist, I include all the toppings on my plate, so I didn't list anything as optional because I believe it shouldn't be. But if you can't even read the ingredient with out your stomach flipping by all means don't include it. But you're missing out.)

Preparation:

Puree cilantro, garlic, onion, chilies and 1 can of tomatoes in a food processor.

Heat chicken stock and add pureed mixture along with cumin and salt and water.

Bring to a boil, reduce heat and simmer about 40 minutes.
Add the beans, the can of diced tomatoes, olives and the corn at this point :)

Stir dissolved cornstarch into stock. (Don't add if you like thinner soup, add more- which I did, if you like more)

Add the chicken & rice to the stock. Cook for about 25 more minutes.

Fry cut tortilla strips in oil in batches until crisp (I add a little salt as I fry them) drain well.

Garnish or top with shredded cheese, tortilla strips, avocado, sour cream and salsa and whatever else you prefer. I suggest going with a fresco type salsa.

The avocado and sour cream taste so creamy and cool with the warm soup then you have the creaminess of the cheese and the crunchiness of the tortilla strips and chunks of chicken and salsa. This soup is a melody of textures, temperatures and tastes - my bad days totally melt away in this soup along with the cheese~ (this is a Webb family recipe :P)

Fiesta Ranch Dressing

• 1 Cup Fat Free sour cream
• 1 packet ranch seasoning
• 1/2 packet fiesta ranch (Hidden Valley)
• 6 tomatillos quartered
• 2 limes juiced
• 1/4 Cup fresh cilantro, finely chopped
• 1 clove garlic
  

Combine all ingredients in blender. Store in refrigerator for up to 1 week.

Tex-Mex Rice

• 1 Cup converted rice
• 1 tsp. butter
• 3 cloves garlic, minced
• 1 tsp. lime zest
• 1/4 Cup water
• 1 15oz. can chicken broth
• 2 Tbsp. lime juice
• 4 Tbsp. fresh cilantro
• 2 tsp. sugar
  

Saute garlic in butter. Add rice, zest, water and broth. Bring to boil, cover and cook 15-20 minutes until done. Meanwhile combine remaining ingredients in small bowl. Add to rice. Serve warm.

Black Beans

• 4 cloves garlic, minced
• 1 jalapeño seeded and chopped
• 1 tsp. olive oil
• 1 lb. dry black beans (pre-soaked overnight)
• 3-4 cans chicken broth or 6 cups water

Saute garlic and pepper in oil. Add beans and broth, bring to boil. Cover and simmer about 2 hours.

Shredded Sweet Pork

• 1 4-6 lb. pork roast
• 1 Cup salsa
• 3/4 Cup brown sugar
  

Cook in slow cooker about 8 hours or till done. Pull apart with forks.