Just in Time…

Nothing goes better with an Arctic blast than a big pot of Chicken Tortilla Soup!! I tried this recipe from allrecipes.com to serve Halloween night and it seemed to go over extremely well!

1tbsp canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and chopped *don’t get too close!
1 32oz carton of chicken broth
1 tsp each chili powder, cumin, paprika, salt and pepper
11/4 pound of boneless skinless chicken breast   **If you are a Harris Teeter VIC card customer, utilize the chicken in the butcher shop-it is $1.99 per lb!!!
1 15 oz can of diced tomatoes with green chilies
11/3 cup if milk
1/3 cup Maseca masa harina **corn flower
1 can black beans, drained and rinsed
1 can pinto beans drained and rinsed
1 cup of corn
2/3 cup of heavy cream
1/4 cup of sour cream

IMG_4920IMG_4925IMG_4926IMG_4928chix tortilla 6

~Cook onion, jalapeño and garlic in canola oil over medium to high heat.
~Add chicken broth and spices to the pot.
~Add chicken breasts bring to a boil, reduce heat to medium, cover and boil for 15 minutes until chicken breasts are cooked.
~Remove chicken and put aside for 5 minutes
~Add tomatoes to the pot.
~Mix milk and mesa harina (corn flower, yum!!) well and pour mixture into the pot stirring frequently until the mixture comes to a boil.
~Dice chicken and add to the pot, with beans and corn.
~Stir in sour cream…let simmer and voila~!

**Serve with green onion, grated cheese, sour cream, Frito’s, or corn bread.  I actually overcooked the cornbread slightly, so served it under the soup…it was delish!  Like most soup, it tasted so much better the second day (and the third day)-if there are leftovers they will freeze beautifully.  Brace for the cold folks…it gets here Friday!  XXOO,  Catherine

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