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<\/p>\nThis is a picture in the tupperware because I think I was about to explode after eating it and salady goodness and could barely waddle myself around the house until bed on Sunday.\u00a0 We made this for 4 people, so I doubled the recipe I usually use – below is the normal one.\u00a0 You’ll feed 2 people as the main part of a meal, or probably 4-6 as a pre-meal cup-o-soup.\u00a0 I use the “throw stuff in and see how it tastes” cooking method, so I rarely use measuring cups\/spoons, so everything is an estimate.\u00a0 If you don’t like something, leave it out, if you’re a veggie, leave out the chicken and use veggie broth, the soup will not be offended if you change it around!<\/p>\n
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Chicken “Tortilla” Soup (or I guess Spicy Southwest Chicken Veggie Soup might be more accurate, but I called it what I called it):<\/p>\n
-One box of chicken broth<\/p>\n
-Two small cans of tomato sauce<\/p>\n
-A crap ton of garlic (lets say, 5 cloves)<\/p>\n
-Half an onion, chopped<\/p>\n
-One chicken breast, diced<\/p>\n
-One can of ranch style black beans (regular works but doesn’t quite taste the same)<\/p>\n
-One small can of corn<\/p>\n
-One small diced potato<\/p>\n
-A handful of frozen veggies (carrots, green beans, corn)<\/p>\n
-3 stalks of celery<\/p>\n
-Some cumin, chili powder, garlic powder, and pepper to taste (1 tsp-1 tbsp if I had to guess)<\/p>\n
-Jalapenos and\/or other peppers to taste (in our big batch, we used 2 japaneos and 3 finger peppers, I usually use 1\/2-1 jalapeno in a normal batch, and we like things ridiculously spicy)<\/p>\n
-1 tsp corn starch (Zliten measured this)<\/p>\n
-cilantro to garnish (we forgot this, which made me sad, but it was totally yummy without it)<\/p>\n
Directions:<\/p>\n
Put everything but the corn starch and seasonings in pot.\u00a0 Let it boil (slowly) for a while (at least til the celery is soft).\u00a0 Smell and taste it without seasonings – add a pinch of everything, and taste again.\u00a0 Repeat until you just can’t wait to eat it.\u00a0 Disolve the corn starch in water, turn the heat down, then throw it in and let the soup thicken up.\u00a0 Once it’s the right consistency – serve it up.\u00a0 You can just throw in cilantro or if you’re feeling truly tortilla-y you can thow in tortilla strips and sour cream and cheese.\u00a0 IMO, you don’t need it though.<\/p>\n
Bonus: Lo cal chicken ceasar salad (this isn’t exactly how I made it last night, but it’s the most yum for the least hip-spreading):<\/p>\n
-1 chicken breast, grilled and seasoned with garlic and “italian seasoning” (oregano, basil, and whatever else is in there if you don’t have that)<\/p>\n
-A bowl full of romaine lettuce<\/p>\n
-Either Newman’s Own or Ken’s Lite Caesar Dressing (not creamy)<\/p>\n
-Half a small can of black olives<\/p>\n
-2 pieces of crumbled pre-cooked bacon<\/p>\n
-Shakey parmeasan cheese<\/p>\n
Mix lettuce and dressing first (go easy on the dressing and add more until you have a light glisten on it all).\u00a0 Throw bacon, chicken and olives on top.\u00a0 Shake cheese on.\u00a0 Enjoy!<\/p>\n
Calorie-wise, if you’re curious, the entire vat of soup I estimate had just over 1000 calories, which was split between 4 pretty ravenous eaters with leftovers.\u00a0 The salad was probably about 165 per person for a side dish, double that for a meal.\u00a0 Feeding my two friends who can put away 1000+++ calories in a meal without batting an eyelash (you know who you are, 3 double quarter pounders with cheese and a large HiC), and clocking in at about 415 calories and they were stuffed – priceless.<\/p>\n