Last night, a friend of mine came over to watch the Auburn/ Mississippi State football game. I am an Auburn Tiger and she is a Mississippi Bulldog. However, she is sweet, interesting, and easy going (and actually attended Mississippi State, which makes me love her for loving her college team like I love mine). It didn’t hurt that Auburn won either 🙂
We had chicken tortilla soup from one of my freezer meals and I thought I would share the recipe with you.
You will need: 1 chopped onion, 1 teaspoon of minced garlic, 4 cups of chicken broth, 1 (28oz) can of diced tomatoes, 1 can of tomato paste, 1.5-2lbs of chopped chicken, 1 Tablespoon of chili powder (we half this sometimes), 1 teaspoon of cumin, 2 Tablespoons of lime juice, 1 (16oz) package of frozen corn.
Sautee the onion and garlic until tender. Add broth, tomatoes, paste, chicken, chili power, cumin, and lime juice. Bring to a boil. Add corn and continue cooking 5 more minutes. At this point, our freezer cooking group lets this cool and we bag it. To serve, thaw and reheat. Serve with tortilla strips (cut corn tortillas into 1/2″ strips and bake on coated baking sheet until lightly browned) or chips.