Chicken Tortilla Soup

I love soup especially in the fall/winter time. Last week was chicken, collard and veggie soup and this week was beef stew and chicken tortilla soup. So good! I didn’t use a recipe this time for my chicken tortilla soup, but I still thought I’d write down what I used just in case someone might want to duplicate it. Enjoy!

1 small can – chopped green chilies
1 can – chopped tomatoes
1 can – black beans
3 cans – chicken stock
2-3 cups – shredded chicken
1/2 – green bell pepper chopped
1/2 – red bell pepper chopped
1 – zucchini chopped
2 – celery stalks finely chopped
4 – large carrots chopped
1/2 – large sweet onion finely chopped
1 Tablespoon – Lime juice
1 handful – chopped cilantro
Add chili powder, garlic powder and pepper to taste. You can also add Tabasco for extra heat

I added all ingredients at the same time except lime juice and cilantro till the end. Cook on med/low for 30-45 minutes (until veggies are tender) and simmer till ready to eat. You can garnish with tortilla chips, sour cream, fresh cilantro and Mexican style cheese.

M Family Photos – Maren Park

I love photographing families that are laid back and just go with it. Steve and Jennifer kept smiling even when the kids were someplace else and that helps me So much. The park they chose was beautiful in the morning light and enjoying the cool morning air was glorious. Really, thought, the best part was being able to bless my pastors family with photos they can cherish forevermore.

Chicken Soup with Collard Greens, Carrots and Brown Rice

I received my veggie and fruit mixed box from Farm Fresh To You last Friday and was surprised to find collard greens in the box. I have never cooked collard greens before, but instead of leaving them in the refrigerator, I decided to look up a recipe and go for it. I found a chicken soup recipe on Kalyn’s Kitchen that sounded super yummy and with all the flavor maybe my husband wouldn’t notice he’s eating healthy. Plus, it’s been cooler this past week which really puts me in the mood for soups and stews. The soups ended up being a success.

Chicken Soup with Collard Greens, Carrots, and Brown Rice
(Makes 8-10 servings, recipe created by Kalyn with inspiration from The Gourmet Cookbook.)

12 cups homemade chicken stock (or use 7 cans chicken broth)
3 cups water
1 cup finely chopped onion (1 medium onion)
1 cup finely chopped celery
1 cup coarsely chopped carrots
3 cups diced, cooked chicken
2/3 cup long grain brown rice
1 T poultry seasoning (I used Penzeys)
pinch hot pepper flakes (I used some wonderful Turkish pepper flakes from Burcu, thanks Burcu!)
2-3 cups sliced and coarsely chopped collard greens

In large soup pot, combine chicken stock, water, onion, celery, carrots, cooked chicken, rice, poultry seasoning, and hot pepper flakes. (A lot of this liquid will be cooked down, so don’t worry if it seems like too much.) Turn heat to very low and simmer 45 minutes to one hour, until rice is tender.

Wash collard greens, cut away stem and center vein and cut leaves into fourths vertically, then into slices horizontally. Add collard greens to pot and simmer about 20 minutes more, until greens are wilted and starting to break apart. Serve hot.

I made major modifications to suite my needs and what I had in the fridge and pantry. I don’t like too waste food and soups are great places to add extra things.

3 cans of chicken broth
No water
1 4oz can of chopped green chilies
1 sweet pepper
1/2 chopped zucchini
1/2 onion
1/2 green bell pepper
1 bag of quick cook brown rice rather than waiting 45 minuted for regular brown rice to cook (plus I didn’t have plain brown rice in the pantry)
Dash of garlic powder, salt and pepper to taste.