Chicken TARTilla Soup

Well, it's officially Thanksgiving week and as we Tarts are busy planning and baking for the big day, it's likely we'll space on a few things...

"Huh. What am I forgetting?"

"OMG. We forgot dinner!"

Not to worry. This Chicken Tortilla Soup passed on from Danielle's mom, Barbara, is not only killer, but also a quick and easy solution for the holiday haze. Even a Tart can't mess it up...well, unless she forgets to make it.

Barb's Chicken Tortilla Soup
(Adapted by the Tarts)

1/4 C. olive oil

2 TBSP butter

1 C. chopped onion

1 chopped garlic clove

4 stalks chopped celery
2 chopped carrots
*We lose the celery and add one Anaheim chili pepper and one Jalapeno


1/2 C. flour
1/2 C. shredded, boiled chicken breast (We use 2 medium breasts)
1 tsp. cumin
1 tsp. fresh cilantro
1 tsp chili powder
1 tsp salt
1 small can Rotel (Original)
1 can stewed Italian tomatoes, chopped
4 C. chicken broth (Usually add a bit more)
Tortilla chips
Sour Cream (We use greek yogurt)
Salsa
Avocado

In a large saucepan, saute the veggies in butter/oil until onion is soft.

Add flour and stir until smooth.
Then add Rotel and tomatoes, including the liquid.


Then add broth, cumin, cilantro, chili powder, salt and chicken and let simmer at least 15 minutes.


Place slightly crushed tortilla chips in bowl. Add soup and top with the following:

sour cream (or greek yogurt), grated Mexican blend cheese, salsa, avocado and more fresh cilantro.

Mmmmmm...this soup rocks! Should you find yourself with leftover turkey, shred that sucker and substitute for chicken. We even used gluten-free flour so the lil' Hotcake could eat it!


What's that burning smell, Erin? Uh-oh, the pumpkin bread!!! WTF Tarts?!!