It’s kind of a toss together meal. Seriously. This is SUCH a lazy meal. Makes about 5 Quarts or so.
Got a cooked chicken from the store… the rotisserie kind. Broke it up.
You can cook raw chicken if you like. I went with lazy.
Toss in chicken shreds into pot. Add large can of stock, 1 large can green enchilada sauce, about a cup of leftover rice, two bags of southwestern vegetables, 1 small can of green chiles, 1 can of diced tomatoes, salt, pepper, garlic salt and taco seasoning. Oh and about 5 Tablespoons of lime juice. But that’s optional.
Let simmer for an hour… or so. I just had it on low. About half an hour before we were ready to eat, I fine-crumbled two handfuls of slightly salted tortilla chips into it to thicken.
Coarse-crumbled tortilla chips, cheddar cheese and greek yogurt (I didn’t have sour cream) goes on top. Some people like guac on top.
Takes about 15 minutes to toss together. It’s just a can and bag kind of soup 😀
Well as with so many of your US foods, I’m ashamed to say this is also new to me. I like the sound of this spicy soup. However which veg are Southwestern (You do mean the states like Arizona right?) I’m guessing sub-tropical? So sweet potato instead of regular and peppers?
Soup without spuds! I’m English, I can’t eat a soup or stew without potato product in it, it’s verboten – even sweet potato is better than no potato! 😉
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That’s what the black beans and tortilla chips are for.
Finally! A meal I recognize! Looks as delicious as all the rest.
It’s one of my lazy meals.
That looks delicious! I would really like your recipe. 🙂
It’s kind of a toss together meal. Seriously. This is SUCH a lazy meal. Makes about 5 Quarts or so.
Got a cooked chicken from the store… the rotisserie kind. Broke it up.
You can cook raw chicken if you like. I went with lazy.
Toss in chicken shreds into pot. Add large can of stock, 1 large can green enchilada sauce, about a cup of leftover rice, two bags of southwestern vegetables, 1 small can of green chiles, 1 can of diced tomatoes, salt, pepper, garlic salt and taco seasoning. Oh and about 5 Tablespoons of lime juice. But that’s optional.
Let simmer for an hour… or so. I just had it on low. About half an hour before we were ready to eat, I fine-crumbled two handfuls of slightly salted tortilla chips into it to thicken.
Coarse-crumbled tortilla chips, cheddar cheese and greek yogurt (I didn’t have sour cream) goes on top. Some people like guac on top.
Takes about 15 minutes to toss together. It’s just a can and bag kind of soup 😀
Thx Ms. Ford for the recipe. I have most of the items already. Short trip to the grocery store and I’m set. 🙂
I could probably post a more formal recipe but I’d have to make it up. I cook by feel 😀
Well as with so many of your US foods, I’m ashamed to say this is also new to me. I like the sound of this spicy soup. However which veg are Southwestern (You do mean the states like Arizona right?) I’m guessing sub-tropical? So sweet potato instead of regular and peppers?
southwestern veggies… yes like arizona. Corn, black beans, peppers, onions 😀 No potatoes. This is pure SoCal Mex 😀
Soup without spuds! I’m English, I can’t eat a soup or stew without potato product in it, it’s verboten – even sweet potato is better than no potato! 😉
That’s what the black beans and tortilla chips are for.