Chicken Tortilla Soup:
The two big batches of soup will supplement my dinners for the next couple of weeks so I have less cooking to do and can spend more time on the Spring Cleaning. One is a brothy Chicken Tortilla Soup, the other is a creamy Chicken and Wild Rice Soup. Both of these soups start with 2 lbs sauteed chicken, 1 cup sauteed onions and celery, and a lot (approx 64 oz) of chicken stock.
To the Chicken Tortilla Soup I add 1 can tomato sauce, 2 cans diced tomatoes, 2 cans diced green chiles, 1 can black beans, and a few liberal shakes of a Southwest seasoning blend. Bring to a boil, turn down to low and simmer for 20 minutes. I like to top this with tortilla chips, a little shredded cheddar and a dollop of sour cream.
To the Chicken and Wild Rice Soup I add 1 qt half & half, 1 1/2 cup wild rice, 3 cups water, 1/2 cup of flour. Simmer on low for 40 minutes. I like to top this with a little crumbled bacon.
Need I mention, the house smells absolutely yummy right now!!!