Thursday, January 22, 2009

Sante Fe Tortilla Soup

This recipe is great for using food storage items. My family really likes it and it is easy to make. Be aware that the way it is written makes a large pot, enough for my family of 4 to have at least 3 dinners. It freezes well, and that's why I make such a large pot.

2-3 chicken breasts, cooked and shredded
10 cups of water
8 bullion cubes
1 quart of home-bottled tomatoes (you could substitute canned tomatoes)
1 bag of frozen corn (if you use canned, drain and rinse it first)
2 cans chopped green chilies (4 oz. each)
1 onion chopped (could use dried)
1 green pepper chopped (Tip: I keep them chopped and frozen in my freezer for quick use.)
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. pepper
1/2 tsp. hot red pepper sauce
1-2 cups coarsely crushed tortilla corn chips

Toppings: Pepper jack cheese, sour cream, more corn chips.

In a large pot, combine all ingredients except corn chips. Simmer until veggies are cooked. Stir in crushed chips and let them completely dissolve (this will thicken the soup). Serve with toppings. TIP: This soup is even better the second day.

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