chicken tortilla soup.

this was a good, easy and fast dinner. it rained here today and I thought maybe I could squeeze one last soup in before it gets too hot.
i did not follow a recipe i just kind of threw it together, but here is the main idea.
2 large chicken breasts.
4 cups chicken broth
1 can or corn (or frozen 1.5 cups)
1 can black beans (drained)
1 can refried beans
1 can Mexican tomatoes
1.5 cups your favorite salsa
6-8 corn tortillas
2 cloves garlic, chopped
1 yellow onion, chopped
juice of one lime
3 tablespoons chopped cilantro
1T cumin
1T chili powder

Garnishes:
tortilla chips
avocados
green onions
cheese
sour cream

first for the chicken I just had some frozen breasts so I put them in the chicken broth and brought it to a boil and then simmered it until done then removed and shredded it. mean while saute onions and garlic then add in broth, tomatoes, corn, beans, and salsa, seasonings.
in a blender or food processor take corn tortillas ripped into pieces and put in 1/2 cup chicken broth and blend until creamy. add the mush to the soup keep it on low at this point it will thicken fast. taste add salt/ pepper...or whatever else as needed.
once everything is combined sprinkle in cilantro. serve and top with lots of yummy stuff.
I know the tortillas sound weird but it makes the best consistency and gives it an authentic taste!
enjoy

good luck soup

INGREDIENTS

2 cans black-eyed peas

2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)

Chicken stock, as needed

3 celery stalks, chopped

3 carrots, chopped

1 large onion, chopped

2 to 3 garlic cloves, minced

1 green pepper, chopped

1/2 teaspoon each of oregano, thyme and basil

2 bay leaves

Cayenne pepper, to taste

Salt and pepper, to taste

1 cup rice

INSTRUCTIONS

peas Drain and reserve.

Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.

Add vegetables and spices to pot (do not add rice yet) and bring to a boil. Simmer for about an hour. Add rice and cook for another 20 minutes. Peas should be tender but not mushy. Add reserved meat and cook until peas are done. Remove bay leaves and serve.

This dish can be reheated for later serving, but don't cook too long, or the peas will break up.

Lasagna soup

I got this from a friends blog and it is so yummy and quick and tastes a ton like lasagna with no effort.

Lasagna Soup

1 lb ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 (32-ounce) box chicken broth

2 (14.5 ounce) cans petite diced tomatoes

1 (15-ounce) can tomato sauce

1 tablespoon firmly packed brown sugar

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan Cheese

1 (5.5-ounce) box Italian seasoned croutons

2 cups shredded mozzarella cheese

1-In a large pot, combine ground chuck, onion, bell pepper, and garlic; cook over medium-high heat, 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

2-Stir in both, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, and alt. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

3-Preheat broiler. Ladle soup into 10 ovenproof bowls. Top with croutons; sprinkle evenly with mozzarella cheese. Broil soups, 6 inches from heat, 3 to 4 minutes, or until cheese is browned and bubbly. Serve immediately.