This is a delightful. surprisingly flavorful soup. It is from one of my favorite cookbooks, Keeping Good Company by Roxie Kelley & Friends. The recipes are varied and include sections for each season. It is a beautifully illustrated book as well. In a book review of 1-10 I'd give this little gem an 8 or 9. I love the recipes, the pictures, the seasonal layouts, as well as, the clear directions.
Tex-Mex Chicken Soup
1/2 package of chili seasoning mix
4-6 boneless, skinless chicken breasts
1 teaspoon of vegetable oil ( cooking spray)
3/4 cup thinly sliced yellow bell pepper
3/4 cup thinly sliced red bell pepper
2 cups chicken broth
2 cups water
1/2 cup bottled salsa
salt and pepper to taste
1 Tablespoon lime juice
3 (10 inch) tortillas (cut into strips)
3/4 cup shredded reduced fat Monterey Jack cheese
Sprinkle chili mix into a shallow bowl and dredge chicken in it. Spray skillet and heat vegetable oil.
Over medium heat, add the chicken. (I cut mine up before cooking into bite sized pieces. You can dice before or after cooking)
Remove chicken from pan and set aside. Add onion and pepper to pan and saute about 3 minutes. Add chicken, onion, peppers, broth, water, salt and pepper into a soup pan. Bring to a boil. Simmer about 30 minutes. Add salsa and lime juice and simmer an additional 10 minutes.
Preheat broiler and spread the tortilla strips in a single layer on a baking sheet coated with spray. Broil 3-4 minutes until crisp. Stir once. Ladle soup into bowls, top with tortilla strips and sprinkle with cheese.
Welcome to Month by Month:
This blog is my own little version of organization central. We touch on just about every aspect of home, family, and holiday organization here. It is my hope that by blogging my experiences, I can grow as an individual and perhaps inspire others to try new things and think about everyday life a little differently. So please join us in organizing for life every month of the year!