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Sunday, January 1, 2012

Chicken Tortilla Soup

I have been making different kinds of chicken soups for years they have always had good flavor but I have always thought the chicken wasn't quite right. Over the years I have seen many recipes that called for making the broth of the soup then adding chicken. I love to make things homemade so that just didn't seem right. A few weeks ago I tried it and was pleasantly surprised. Since, I have made a few different chicken soups and have decided that cooking the stock first then adding cooked chicken later is the way to do it! Make your stock, then add the cooked chicken, really simple and really good!

2 cartons of chicken stock (NOT broth)
1/2 cup carrots, diced small
1/2 cup celery, diced small
1 cup onion, diced small
1 T garlic, minced
1 can diced tomatoes with green chilis (I used mild Rotel)
1 lime, juice and zest
2-3T fresh cilantro, chopped
1.5 cups cooked rice
1 rotisserie chicken, chopped
1 avocado, sliced
1/2 t cumin powder
1 t salt
fresh cracked pepper to taste

In a soup pot or crock pot add stock, carrots, celery, onion, garlic, salt, pepper & cumin, cover and let cook over low heat for 2-4 hours, the longer the better. About 30 minutes before you are ready to eat add the diced tomatoes and cooked chicken lime juice, zest and cilantro, heat to medium, and cook together. Add about 2 T of rice to your bowl, ladle soup on top of the rice, top with a squeeze of fresh lime, avocado slice and crumbled tortilla chips to taste.

Weight Watcher Friends: This recipe makes 10 cups of soup. If you prepare your bowl with 2 T rice, 3 slices of avocado and 1.5 cups of soup it is 4 points per bowl.

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