Wednesday, May 19, 2010

Tip of the Day May 19

Audrey asked for soup for dinner. The good part about this request is that I found a good soup recipe looking through cook books. We made a few adjustments and were able to put back part of the dinner for a future freezer meal.
Hearty Chicken Tortilla Soup
  • 1 lb boneless chicken breasts, cut up
  • 2 cans (14 oz each) chicken broth (3 1/2 cups)
  • 1/2 cup uncooked regular long-grain rice
  • 1 tsp ground cumin
  • 1 can Mexican-style corn
  • 1 cup salsa
  • 1 tbsp chopped fresh cilantro
  • 2 tbsp lime juice
  • Crisp Tortilla Strips (recipe below)
Spray saucepot with vegetable cooking spray and heat 1 minute. Add chicken and cook until browned, stirring often. Add broth, rice and cumin. Heat to a boil. Cover and cook over low heat 20 minutes. Stir in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips.
Crisp Tortilla Strips
Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with vegetable cooking spray. Bake 10 minutes or until golden.

Audrey's Tasks:
  1. Make stock (we used tomato instead of chicken)
  2. Cut tortilla strips
Mom's Tasks:
  1. Gather ingredients
  2. Cook
  3. Bake tortilla strips
This was an easy soup and tasted great. I used brown rice instead and ended up having to cook it a little longer. Audrey had a little problem using the pizza cutter to make tortilla strips so I let her tear them into bite-sized pieces.