On the Menu

I recently wanted to try making Chicken Tortilla Soup. Dude really likes it but the rest of us can take it or leave it so he doesn't get it unless we go out to eat somewhere. 

One of the groups I'm in is doing a Eat from the Pantry challenge right now. I do it a couple times a year to clean out all that stuff that gets pushed to the back. So I used a few things (suggested by comments) I had instead of buying more. 

I am a total wimp so I didn't make it spicy either. If you prefer to do that, you can throw in some peppers or use a spicy salsa. Or just set our some hot sauce. 

So this is the version I made:

Chicken Tortilla Soup

1 Tablespoon oil

1 lb. chicken, cooked and shredded

1 clove garlic, pressed

1/2 cup diced onion

4 cups chicken broth

1 cup flour mixed with 1 cup water

1 cup water (or 2 cups if needed)

1 cup chunky salsa (or enchilada sauce)

2 cups cheddar, cubed or shredded

2 cups monterey jack cheese, cubed or shredded

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnishes: sour cream, tortilla chips, shredded cheddar, pico de gallo

Place oil in large pot over medium heat. Add onions and garlic. Saute until onions are translucent, about 2 minutes. Add broth and mix well. Add flour slurry and whisk to combine. Pour in water (start with one cup and add more if needed), salsa/enchilada sauce, cheeses, and spices. Mix well until cheeses are combined. Bring to a boil. Add chicken and reduce heat. Simmer until thick. Serve with garnishes.

Original recipe is here.