I haven’t posted on here in a while, so I decided to share a
recipe with you today. With our new eating habits, I am cooking a LOT more!
Rather than our usual sandwiches for lunch, I’m making soup on a regular basis.
It is a great way to pack in extra veggies, and Nam loves it!
Our family loves Mexican food, so we usually go to our local
Pulidos when we eat out. Since Mexican food is pretty heavy and not
diet-friendly, I’ve been ordering their chicken tortilla soup. It is very tasty
and is a good, healthy alternative. I decided to try to come up with something
similar. We were all pleased with the results, so I thought someone else might
want to give it a try.
Chicken Tortilla Soup – serves 4-5
3-4 chicken tenderloins, cut in half lengthwise and sliced
thin
½ medium onion, diced
1 large clove garlic, minced
1 tablespoon butter or olive oil
1 quart chicken broth
½ can crushed tomatoes
1 small calabacita squash, cut lengthwise in fourths and
then sliced (can substitute zucchini)
1 small yellow squash, cut lengthwise in fourths and then
sliced
1 tsp. cumin
¼ - ½ tsp. Creole seasoning
Salt and pepper to taste
Garnish with grated cheese and crushed tortilla chips
(avocados would also be great in this)
Melt butter (or heat oil) in soup pot. Add onions and
chicken and saute until chicken is no longer pink on the outside. Add garlic
and cook one minute, stirring. Add broth, tomatoes, squashes and seasonings.
Bring to boil, then cover and reduce heat to simmer. Cook about 15 minutes
until chicken is done and vegetables are tender. Ladle into bowls and top with
grated cheese and crushed chips.
Enjoy!
