Not much intimidates me in this world, but making soup used to! The only kind I used to make on a semi-regular basis was chicken noodle and it was way too bland. I've discovered just in the past couple of years, that soup is one of the easiest things in the world to make! A favorite in our house is chicken tortilla soup.
The cooking time from beginning to end is about a half hour. It is easy to put together and only requires a handful of ingredients. You can make this soup as spicy as you want depending on the salsa you use. My husband and daughter like things a little more spicy, I on the other hand like a lower level of spice. This soup is also easy on the wallet. When boneless/skinless chicken is on sale, tuck a few packs in the freezer. Chicken broth, salsa and a bag of frozen corn can all be bought as generic. Since I'm on a low-sodium diet, I look for chicken broth that says "less sodium" or "lower sodium" on the can. Canned soups have so much sodium in them, that's why I really love to make my own!!
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one second grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
1 1/2 pounds boneless/skinless chicken breasts
16-ounce jar of salsa (your choice of flavor)
6 cups water
14-ounce can chicken broth
1 cup corn (frozen)
Shredded cheddar cheese (four ounces)
Tortilla chips (crushed)
Coat bottom of large stockpot with two tablespoons of canola or vegetable oil. Cut boneless/skinless chicken breasts into bite-size pieces and put into stockpot. Cook on medium heat until no longer pink in the center (about 10-15 minutes). Remove from heat and drain off fat. Add the jar of salsa and water. Add chicken broth and corn. Return to stove, cover with lid and cook on low to medium heat about 10-15 more minutes. Ladle into bowls and top with a handful of shredded cheese and crushed tortilla chips. Serves 4.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/