I walked into mom and dad’s apartment this yesterday and was greeted by this:
We had chicken tacos a few days ago, and today I decided to make chicken tortilla soup with the leftovers.
I looked up and down the internets for a recipe, and every one seemed more complicated than the last, and none of them sounded like anything I’d ever had in a San Antonio restaurant.
I finally decided to just trust my instincts and went to the store to pick up a few items.
Here’s how I made it (sorry…no pictures of the process. I had no idea how it would turn out)
2 1/2 cups shredded chicken taco meat (this was the amount we had left over. Recipe to follow)
1 can rotel original
1 can chicken broth (14.5 oz)
1/2 can (4 oz) tomato sauce
Comino (cumin for you Yankees) and garlic powder
Shredded Colby jack cheese
Combine chicken broth, rotel, chicken, tomato sauce in a sauce pan. Heat thoroughly. Add comino and garlic to taste.
We also happened to have some leftover rice, so when I served the soup, I added a scoop of rice to the bottom of the bowl before ladling the soup in.
Top the soup with shredded cheese, tortilla strips, and a scoop of sour cream.
Boil chicken meat (boneless breasts, thighs, whatever strikes your fancy) until cooked through. Shred chicken with two forks and transfer to a frying pan. Season with salt, pepper, comino, chilli powder (or be lazy and throw in a packet of taco seasoning), and 1/2 can of tomato sauce. Add water to cover the bottom of the pan and bring to a boil, stirring often. When the water is gone, it’s ready. Serve in crispy taco shells or flour tortillas.
In case you’re keeping track, the old Laleblog has been at it for three years.
OK…three years and five days, officially, but you know, sometimes these things get lost in the shuffle that is life.
Thanks for tuning in.