Tuesday, April 20, 2010
I've been fighting a stuffy annoying cold for awhile now...and this soup was JUST the thing to help, spicy, brothy, salty...warm...mmmm...and so easy!
Chicken tortilla soup
3-4 boneless skinless chicken breast
2 cans mexican salsa (like the brand pictured
1/2t ground cumin
1t cayenne pepper
2T chicken bouillon
Juice of 2 limes or about 2T
1C sweet corn
shredded colby jack cheese
Either leave the chicken in a crockpot for six hours or boil it until you can shred it. Have enough water to just cover the chicken.
Once the chicken is ready, shred it up.
In a small saucepan saute the two cans of salsa until its aromatic..about 2 min
Add salsa to chicken
Add the rest of the ingredients. Adding more cayenne and chicken bouillon to taste.
Garnish with cheese, sour cream, avacado, tomatoes and chips and hot sauce.