Saturday, February 2, 2008



Give Ticker's Chicken Tortillia Soup a Try! (Serves 8 well and with smaller bowls it will serve 10)

4-6 large chicken breast, diced, chopped, cut, however you like.
Chopped Cilantro
1/4 can of chicken bullion or one chicken bullion cube
2 8oz. cans of Black Beans
2 TablespoonS (more or less depending on taste) of Chicken Taco seasoning.
Handfull of tortillia chips( 2 cups, more or less)
Condiments (see below)

Use a large pot, 6qt or larger filled slightly over half with water. Add the chicken breast, cut chopped or however you like and fresh chopped cilantro. Add liquid bullion or one bullion cube and Chicken Taco seasoning. Bring to boil, reduce heat and cook until chicken is done. Add 2 cans of Black Beans and continue to cook until beans are done then add the handfull of tortilla chips and cut to simmer. Allow mixture to continue to simmer until you are ready to serve if you are not making this ahead of time. This can be made a day ahead and then heated the next day for serving. Suit yourself on that.

In the mean time prepare the condiments for the soup. Some people add these to the soup while cooking but I have found that for a group some folks don't always like the same things I like in the soup so I place them on the side to be added at serving.

Chop fresh cilantro, fresh green onions, fresh green, red, yellow bell peppers, Burmuda onion, tomatoes, lettuce, avocado fresh limes and jalepeno peppers. Place each in their own serving bowls. Also add a bowl of salsa and a large bowl of
shredded Fiesta Cheese on the serving area. Also place large bowl of corn tortillia chips as well.

When serving, add a few chips to the bottom of the bowl, fill with Chicken Tortilla Soup, top with shreded Fiesta Cheese( or allow the guest to do so) then allow guest to dress up their soup to suit their taste. As for me, I throw in the who sheebang and add a bit of salt and pepper to taste.

I fix up a bunch of cheese
quesadilla’s to serve with the soup as well.
To prepare, I use two large corn tortillia's one side buttered slightly (I use the spray butter and spray them generously on one side. Place one tortillia in a hot skillet butter side down. Cover generously with shreded cheese and top with remaining tortilla. Brown on both sides until cheese is melted well. I usually cut these into small triangle shape and place on serving platter. A half dozen Tortilla's will make enough for at least 10 . If you prefer you may use the small tortilla's. Make enough for each guest to have at least one and 1/2.

A good bean dip goes well with this as well. It's simple, use canned refried beans heated in a large pot or in a crockpot and add your favorite cheese to the mix along with a bit of chili seasoning to taste. Keep it warm and it comes out nice and thick and dips great.

Now give my recipe a try and let me know how your Super Bowl Party turns out.

1 comment:

NanWills2 said...

This is really good tortilla soup. Yum!