In keeping with my new resolution to post more, here's a yummy recipe we had for dinner from my seminary student's mom, Pam Egan. Perfect for cool autumn nights coming soon (maybe not as soon in Vegas or Houston)
Tortilla Chicken Soup
2 chicken breasts, cooked and cubed or shredded
1 can black beans, rinsed and drained
1 can corn, undrained
1/2 cup instant rice
1 pkg. Knorr or Lipton Recipe Vegetable Soup Mix
2 1/2 tbsp. chicken bouillon granules
2 tbsp. onion flakes
1 tsp. garlic powder
1 tsp. cumin
8 cups water
Mix all ingredients in a large pot. Heat to boiling and then simmer until rice is tender, 5 or 10 minutes. Stir and serve with crushed tortilla chips, grated cheddar cheese, sour cream, green onions, and sliced olives as garnish, if desired. Yummy for a cool autumn night!
This recipe was adapted for a larger group from the below recipe which could be used for a teacher gift or a visiting teaching gift.
Tortilla Soup in a Cup
3 Tbsp. crushed tortilla chips
2Tbsp. instant rice
1 Tbsp. Lipton Recipe Soup Mix (mix contents in envelope before removing)
1 tsp. chicken bouillon granules
1/4 tsp. onion powder (I used onion flakes..maybe 1 tsp.)
1/8 garlic powder
1/8 tsp. cumin
Mix all ingredients well in a plastic or Ziplock bag. Pour soup mix into a plain coffee mug that holds 1 1/2 C. liquid, with no metallic decorations. Add 1 cup water. Stir well and microwave on high for 1 1/2 minutes. Stir and cover. Let stand 3 minutes. Enjoy!
1 comment:
sounds yummy! today it was 91 degrees, though. Its supposed to get down to 87 degrees this weekend, so maybe we'll try it then!
Post a Comment