My nose is so sore from blowing it that I've considered just letting it drip for a little while but that would be gross! I don't have much confidence in the Puffs tissues I bought either. I thought about twisting up some pieces of tissue and shoving them up each side of my nose but Kevin has a friend over and I don't want to look like I belong in the psych ward of the 12 monkeys. My nostrils sting! I guess I shouldn't be talking about such things around pictures of food but my nose feels like my soup looks. The soup was delicious though.
I looked for an official Chicken Tortilla Soup recipe and found many different variations. It could also be made vegetarian too but I think that would mess up the title wouldn't it? I like the fact that, eventually, I could embellish it with more ingredients like hominy or squash. I may try that in the future.
Chicken Tortilla Soup:
1 24 oz. jar Thick and Chunky Southwest Salsa (I like it with corn bits and peppers)
1 7 oz. can diced green chili's, undrained
1 28 oz. can crushed tomatoes
2-3 cups cooked shredded chicken
2 cups chicken broth
1 tbs. smoked chipotle tabasco sauce
1/2 cup shredded chedder cheese
crushed tortilla chips
1. Place the shredded chicken in a large wide pot. Cover with the chicken broth (it takes more or less to cover).
2. Add the remaining ingredients, except cheese and chips, and simmer until reduced and thickened a bit (about 1-2 hours).
3. Add cheese and chips after spooning into serving bowls.
I like this recipe because it's relatively fast and easy. It's really a no-brainer and can be made in the afternoon and simmer unattended until the kiddies get home from school. And, when you have a clogged nose it's great for getting things moving.