southwestern soup

White Chicken Chili
5 chicken breasts
1 large onion, chopped
2 tablespoons of olive oil
1 tablespoon of cumin
1 ½ teaspoon of chili powder
½ teaspoon garlic powder
1 16 ounce envelope of spicy ranch seasoning mix
1 4 ounce can of green chilies
1 can of rotel tomatoes
Cup of diced fresh tomatoes
2 Cans of great northern beans
1 can white kidney beans
32 ounces of chicken broth
4 ounces of cream cheese
Directions:
Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.
We like to serve our chili with tortilla chips or beach bread.

Beach Bread
½ stick of butter
1 clove of garlic minced
¾ cup of ripe tomatoes (drained)
Cajun seasoning (Slap ya Mama)
½ cup of mayonnaise
3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf of French bread

Directions:
Preheat oven to 350 degree. In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes. Season with Slap ya Mama. Mix mayo, cheese and parsley. Mix mayo mixture with butter mixture. Cut loaf of bread in half and then cut bread lengthwise. Spoon mixture on bread and bake for 5 minutes? Then broil for an additional 3- 5 min. Watch closely. Cut bread into individual portions. Use bread for dipping and sopping.

We made a huge pot of this soup for a party and the guests loved it. The tortilla strips are so good and give the soup that little extra kick of goodness. We garnish the soup with additional cheese, sour cream, chilies, and olives. We did a combination of the flour and corn tortillas.

Chicken Tortilla Soup

Ingredients:
Enough water to cover chicken
4 chicken bouillon cubes
Salt to taste
Cajun Seasoning to taste
1 ½ – 2 pound chicken
1 large onion, chopped
½ red onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 teaspoons vegetable oil
1 package of taco seasoning
4 cups chicken stock (reserved from chicken)
1 cup tomato puree
1 can of Rotel tomatoes
1 can chopped green chilies
1 teaspoon finely minced jalapeno pepper
Salt and pepper to taste
½ teaspoon hot sauce
¼ cup corn starch and water
1 cup half and half
½ cup sour cream
6 ounces cream cheese at room temperature
1 cup shredded cheese
12 corn or flour tortillas cut in ¼ inch strips, fried
Cilantro, roughly chopped

Directions:
In a large stock pot bring the water, bouillon, salt, and Cajun seasoning to a boil. Add chicken and reduce heat to medium. Cook chicken until done, about 1 hour. Remove chicken from stock and allow cooling. Debone chicken and cut into bite size pieces. In a large Dutch add the oil and sauté garlic, onions and bell pepper until soft. Add taco seasoning. Next add chicken stock, tomato puree, tomatoes, chilies, jalapeno peppers, salt and pepper and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt. Thoroughly mix corn starch and water, then whisk into soup. Bring to a low boil and simmer for 5 – 7 minutes. Add chicken and simmer 5 minutes. Stir in cream, sour cream and cream cheese. Serve soup in large bowls and pile tortilla strips on top of the soup. Garnish with chopped cilantro.

Sass!

The Sweet and Savory Sisters!

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