Monday, November 28, 2011

Chicken Tortilla Soup

Hey Chefs,

I made Pearls, Handcuffs & Happy Hour's Chicken Tortilla Soup recipe this last, rainy Monday. I made a few variations to the recipe to use what I already had in the fridge: one large chicken breast (which was definitely enough chicken, as you can see in the first picture) and I cooked the chicken in 2 cups of vegetable stock and used that as my Chicken broth.

This recipe was terrific! It is thick, hearty, and chock full of veggies. In my pictures, you can see that the soup doubles in volume once you add all the veggies (picture to the right). I topped mine with sharp cheddar and scooped it out with tortilla chips (which is my favorite way to eat anything). It certainly warmed me up!


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