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Sunday, January 13, 2013

Why the chicken crossed the road Sante Fe-tastic Tortilla Sou[

This is a Rachel Raye recipe that I adapted to make a little more time efficient and just as tasty.  It has a nice combination of vegetables, beans, chicken and spices.  Leftovers are great for lunch.

2 T. oil
1 c. frozen corn
1 red pepper, diced
3 cloves garlic, minced
1 zucchini, diced
1/2 onion, diced
1# chicken breasts or thighs, diced
1 t. poultry seasoning
1 t. cumin
1-2 chipotle in adobo peppers, chopped
2 (14 oz.) cans stewed tomatoes
1 (8 oz.) can tomato sauce
1 can black beans, drained
3 c. chicken broth or stock
tortilla chips
1 c. shredded Cheddar or Pepper Jack cheese
sour cream
Optional garnishes:  avocado, green onion, cilantro
Put oil in soup pot, or large saucepan.  Add chicken, garlic, corn, zucchini, onion and red pepper.  Cook on medium heat until chicken is no longer pink.  Add chipotle peppers, poultry seasoning and cumin.  Stir well.  Then mix in broth, tomato sauce, beans and stewed tomatoes.  Simmer for 30 minutes.

Serve in bowls with a sprinkle of cheese on top and a spoon of sour cream.  Then top with desired garnishes.

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