DIY Organic Chicken Tortilla Soup

DIY Chicken Tortilla Soup

Need:

2 Organic Chicken Wings or Drumsticks 

Water

2 cups Organic Brown Rice

1 cup Organic Bell Peppers chopped

1/2 Organic Onion chopped

1 cup Organic Corn

2 Organic Garlic Cloves minced 

1 cup Organic Pinto Beans

1 cup Stale Tortilla Chips 

3 tbsp Chili Powder

2 tbsp Cumin Powder

1 tbsp Tomato Powder or 1 cup stewed tomatoes

3 tsp Salt

Optional:

Cilantro 

First get a big pot and fill it with water. Next add your chicken pieces, your brown rice and bring to a boil. Let simmer for 30 minutes with a lid on. Once done pull the chicken out and let cool on a plate. 

Now add your bell peppers, onion, corn, garlic, beans and stale tortilla chips. Mix well then add chili powder, cumin, tomato powder (or stewed tomatoes) and salt. Put lid back on and keep simmering. 

Last but not least pull all the meat off the chicken and add it back to the soup. Turn off heat and let sit for 10 minutes. Serve and enjoy! 

Corn, chili & chorizo soup

Serves 4

1 tbsp oil

2 onions, chopped

1 lb corn kernels

2 1/2 cups chicken stock (sub with any stock)

2 cups milk

4 chipolte chili seeded finely chopped (optional)

2 cloves of garlic chopped

2 links of chorizo sausage

2 tbsp lime juice

2 tbsp fresh cilantro

Heat the oil in a large, heavy-bottom saucepan.  Add the onions and cook over low heat, stirring occasionally, for 5 minutes, or until softened.  Stir in the corn, cover and cook for an additional 3 minutes.

Add the stock, half the milk, the chile's, and garlic and season with salt.  Bring to a boil, reduce the heat, then cover and simmer for 15-20 minutes.

Stir in the remaining milk.  Set aside about 3/4 of the soup solids, draining off as much liquid as possible.  Transfer the remaining soup to a food processor or blender and process to a course puree. 

Return the soup to the pan and stir in the reserved soup solids, the chorizo, lime juice, and cilantro.  Reheat to the simmering point, stirring continuously.  Ladle into warmed bowls and serve at once. 

My notes: I used 1 pint of my tomato sauce and one of my roasted tomatoes for the stock.  I tossed in some roasted pork left overs along with pork sausage I had on hand. I didn't have any chorizo. Whats great about this recipe is that you can sub just about anything.  We like to crush tortilla chips on top, add some fresh tomatoes for that fresh added flavor and then a dollop of sour cream of course. 

Enjoy!

From the cook book-Soup Bowl by Love Food.Parragon Books Ltd 2008