This recipe was given to me by my friend, Heidi. This has become a staple in our house during the cold season. Beware...this recipe does make a lot so invite friends or family over when making this, enjoy the leftovers or half the recipe!Chicken Tortilla Soup
3-4 chicken breasts
4 carrots
2 parsnips
2 yellow squash
1 onion
2 garlic cloves
Cut up and saute vegetables in a pot until tender. (I like to bake the chicken first in the oven until you can shred it. Season with paprika and garlic salt, or whatever you like. Then add the shredded chicken after you have sauteed everything else) Then add:
8-12 cups chicken broth
1 Tbsp. cumin
1/4 -1/2 tsp. chili powder
1 tsp. oregano
1 large can diced tomatoes
2 cans pinto beans
1/2 can of small tomato paste
Garnish with: tortilla chips, avocado, shredded cheese, lime juice, diced cilantro, sour cream.
Serve over:
Jack Cheese Chili Rice
3 cups cooked rice
3 cups sour cream
2 can chopped green chilies
1 lb. grated Jack Cheese
salt and pepper to taste
