Chicken Tortilla Soup!

Well yes my presentation is haphazard...I'm about to eat it

This has got to be one of my favorite soups up to date. I got it from my dad, who got it from tripping through the internet. It's Chatherin's Spicy Chicken Soup fron the allrecipes.com site.

You will need:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoons salt
1 teaspoon ground black pepper
1 teeaspoon garlic powder
1 tablespoon dried parsley
1 tablespoon onion powder
5 cubes chicken boullion cubes
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz) jar chunky salsa*
2 (14.5 oz) cans peeled and diced tomatoes
1 (14.5 oz) can whole peeled tomatoes
1 (10.75 oz) can condensed tomato soup
3 tablespoons chili powder
1 (15 oz) can whole kernel corn, drained
2 (16 oz) cans chili beans undrained**
1 (8 oz) container sour cream


Step numero uno:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder, and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. (You want to do the shredding as soon as possible so the chicken doesnt dry out, since there is no skin and no bone and its white meat, its very easy for this to happen. But please be carefull, because the outside may have cooled but the inside is stil very, very, hot.)


Step numero dos:
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sourcream, shredded chicken, and all of the broth. Simmer 30 minutes.

Top with fresh avocado dices and chopped cilantro

*depending on how spicy you want your soup depends on this ingredient, my dad uses the *hot* Pace Picante jar and its extra-specially delicious
**again my dad deviates from the recipe and uses one can chili beans one can black beans, gives it a little surprise and a new flavor.

Yeilds about 8 servings and takes about 45 minutes once you get the hang of it.
Have fun, experiment, and enjoy :)

Don't be afraid to leave a comment in the box Be-low

Tis the Season...that is almost over

So here is the two and only Christmas Drink Recipes I am doing this Holiday:

The Bailey's Holiday Martini                         and                 Peppermint Hot Coco
(POW take that Eggnog)                                                   (POW take that...regular coco)

2 oz. Bailey's Origional Irish Cream                                  1 oz Peppermint Schnappes
.25 oz Vodka                                                                   1 oz Creme de Cocao
.25 oz Godiva Chocolate Liqueur                                   

Shake, Strain, and Serve                                                 Add to a mug of hot Chocolate     
                                          
                                      
                                           ....and mm mm good....




Now the Bailey's was an idea from my boss  but the Hot Coco was the brain child of a coworker attempting to be creative with the drink special of the day. haha both ended well.

So with no furthur ado drink up and be Merry!
Please drink responsibly, and feel free to leave a comment in the box be-low!

"Spanish" Rice

Or just Rice, hey. I've used this recipe, ever since Miss Samantha gave it to me, when I'm feeling the need to stretch food. I companion it to almost anything. Eggs or turkey sausage for breakfast, whatever ive got defrosted for lunch, and more than likely chicken for dinner, or hey even by itself, whatever you like. Anyway its little ingredients that go a long way.

1 medium tomato
1 hot jalapeno (or three mild green chillies)
1/2 can tomato sauce
1 cube boullion (chicken and tomato) *
1 cup white rice
1 tablespoon oil**
2 cups water
1 key lime (optional)

On the cheese grater:
Grate the bullion cube and place in a seperate container
Then grate the tomato and jalapenos

Place oil and rice in a frying pan (a high lipped pan)
Brown rice over medium  fire stirring constantly until it is a yellowish brown
stir in the rice boullion with the yellow/ brown rice. turn burner to low flame
squeeze in key lime and stir
stir in the tomato sauce and simmer for 1 minute
stir in grated tomato and jalapeno mix and simmer for 1 minute
stir in 1/2 cup of water and simmer until water is almost gone
stir in remaining water to cook the rice to a fluffy but not sticky grain. (over medium flame) (cover with an alluminum sheet)***




*after playing with this recipe a few times see what you like i use half chicken boullion cube and half a package of sazon with Azafran
**you can use vegetable oil but i like extra virgin olive oil
***the reason for an alluminum sheet instead of a regular lid is, i find it helps the rice cook more fluffly so you dont get those raw rice bits

Now i like my rice a little more spicy so my peppers differ, but this recipe should not be too spicy for anyone.

Enjoy, and feel free to leave a comment in the box be-low