Blog Post
Chicken / Turkey Tortilla Soup
Crystal Kikel
Ingredients:
- 2 Cups Cooked Diced Chicken or Turkey
- 1 Cup Diced Onion
- 2 Grated Garlic
- 2 Cans Fire Roasted Rotel
- 6 Cups Chicken Stock
- 1 to 3 Chopped Chipotle Chili in Adobo
- ½ tsp Cumin
- ½ tsp Ground Pepper
- ½ tsp Each Onion Powder / Garlic Powder / Garlic Salt
- ½ tsp Each Smoked Paprika and Regular Paprika
- ¼ tsp Ancho Chili Powder to taste
- 2 Tbsp Oil of your choice
Garnish:
- 1 Package of Tortilla Strips (Found in the salad dressing aisle)
- 1 Avocado cut up
- 1 Cup Jack Cheese Shredded
- 1 Lime cut into wedges
In a large pot over medium heat add 2 Tbsp of oil in the bottom of the pot, add onions and garlic and cook until tender about 3 to 5 minutes. Then add the chopped Chipotle Chili in Adobo and about 1 Tbsp of the sauce from the Adobo to the pot and stir. Add the Rotel, chicken stock and add all the seasoning to taste. When the stock comes up to a simmer, add the diced chicken/turkey and simmer on low for 30 minutes. Add your garnishes. Serve immediately.
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Supplies: 1 Large Foam Pumpkin Orange Rope Clear Glass Gem Filler Knife Glue Gun Instructions: Mark the top of the pumpkin using the vase. Cut into the pumpkin and remove some of the filling. Cut as deep as you think you want your vase to fit into the pumpkin. Wrap the rope around the vase about a third of the way up, glue gun into please. Fill the vase half the way up with the gem filler. Place silverware in the vase and enjoy.
This easy and fun project and hang up all year around.