4 Tbsp butter
2 garlic cloves
1 medium onion
2 cans cream of mushroom soup
3 chicken breasts
1 bag Schwan's wild rice/prepared
1/4 cup flour
2 cups chicken broth
2 cups milk
Melt 1 T. butter and saute onions and garlic with diced up chicken. In a small skillet melt 3 T. butter and add flour to make a roux. Add roux to the pot, add broth and cream of mushroom soup then add the rice and milk.
Friday, October 23, 2009
Monday, October 12, 2009
Yummy Chicken Tortilla Soup
I whipped up a chicken tortilla soup tonight and thought I'd get it written down so I can make it again and of course so I can share it with everyone.
3 chicken breasts
olive oil
1 mediumish onion
garlic
1 jalepeno pepper
chili powder
cumin
package of spanish/mexican rice
salsa (chunky)
chicken broth
Tortilla chips
Monteray jack cheese
I put some olive oil in the bottom of my stock pot, diced up the chicken and started cooking it while I chopped up the onion. Add the chopped onion and garlic to the chicken and add the chili powder and cumin. I didn't measure this I usually just put it in to my preference it's probably 2 tsps. of each. While the chicken is cooking cook the rice according to package instructions.
Once the chicken is cooked I kind of chopped it up some I realized this soup would probably be better if it was shredded instead of chunks. Add the chicken broth, I used a box (I think it was like 34oz) then added what was left in the jar of salsa that was in the fridge :) it was a pint jar with about 1/4 gone but I would probably add a whole jar next time. The salsa was what I had canned this year, Id probably buy some next time because I don't want to use up all the canned stuff :) Once the rice is done add that to the soup. Put the tortilla chips in the bottom of the bowl and pour in your soup, top with mont jack cheese. We didn't have mont jack so I used mozz which was fine Id like to try Havarti with it sometime.
We didn't have any corn in the house otherwise I would have added some of that too. This soup was somewhat thick so if you like you can add more chicken broth to thin it some.
3 chicken breasts
olive oil
1 mediumish onion
garlic
1 jalepeno pepper
chili powder
cumin
package of spanish/mexican rice
salsa (chunky)
chicken broth
Tortilla chips
Monteray jack cheese
I put some olive oil in the bottom of my stock pot, diced up the chicken and started cooking it while I chopped up the onion. Add the chopped onion and garlic to the chicken and add the chili powder and cumin. I didn't measure this I usually just put it in to my preference it's probably 2 tsps. of each. While the chicken is cooking cook the rice according to package instructions.
Once the chicken is cooked I kind of chopped it up some I realized this soup would probably be better if it was shredded instead of chunks. Add the chicken broth, I used a box (I think it was like 34oz) then added what was left in the jar of salsa that was in the fridge :) it was a pint jar with about 1/4 gone but I would probably add a whole jar next time. The salsa was what I had canned this year, Id probably buy some next time because I don't want to use up all the canned stuff :) Once the rice is done add that to the soup. Put the tortilla chips in the bottom of the bowl and pour in your soup, top with mont jack cheese. We didn't have mont jack so I used mozz which was fine Id like to try Havarti with it sometime.
We didn't have any corn in the house otherwise I would have added some of that too. This soup was somewhat thick so if you like you can add more chicken broth to thin it some.
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