I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Wednesday, October 28, 2009

Chicken Tortilla Soup

Last night was cold and rainy and just a dreary day. So I figured it was time to try out the next soup on my list! Spicy Chicken Tortilla Soup, from the Food Network Magazine. It was very easy to make with just a few ingredients, and took little prep time. Great for a busy weeknight! The recipe didn't have exact measurements or times, so I sort of winged it and ended up with a very tasty soup! It was just a bit spicy, but the creaminess of the avocado mellowed out the spice. We each had 2 bowls, and had to force ourselves to stop, so we could take leftovers for lunch.

Ingredients
  • 2 seeded ancho chiles (I used ancho chiles in adobo sauce)
  • 1 onion
  • 2 tomatoes
  • 5 garlic cloves
  • 3 cans chicken broth
  • 2 chicken breasts, chopped and cooked
  • 6 corn tortillas, sliced into thin strips
  • 1/2 avocado
  • 3/4 cup cilantro (we love cilantro, so you might want to tone this down a bit if you're not as big a fan)
Directons
  1. In a food processor, puree ancho chiles, onion, tomatoes and garlic.
  2. Meanwhile, cook chicken in large stock pot with a Tbsp of oil. Remove chicken and set aside.
  3. Fry chile/onion mixture in the oil until fragrant. Add chicken broth, chicken, and 1/2 cup cilantro; simmer 10-15 minutes until thick. Add tortilla strips and boil 1-2 minutes until softened.
  4. Ladle into bowls, top with sliced avocado and more cilantro.

2 comments:

CAnders said...

Yum! Looks good! Don't you just love food network magazine?? I subscribe to it but I keep getting it like a week after it comes out in the grocery stores -- ticks me off!!!

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