Wednesday, July 27, 2011

Ree and Me

I've said this before...Ree would so want to be my friend if she met me. (deep denial here)

There is just something so real and down to Earth about her that makes you instantly perk up and get all warm and fuzzy. I love her sense of humor and how it comes across in her blogs. She had a giveaway a handful of months back (so to speak) for a select few to come to the 'ranch' and have a cooking demo. Ohhh hello....stalker with permission. Sadly I didn't know about that contest until after the fact. (deep sigh) Or I would have hopped on a plane in seconds flat to be there.

Today is a Ree Recipe....all pictures and recipe are credited to her. In the past I have posted a few Tortilla Soup Recipes, but this one is by far our favorite. (making it tonight for the in laws)

Chicken Tortilla Soup


  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Preparation Instructions

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Because Ree is better than me...she cooks her chicken breasts with some of the spices....I cheat and head to Wallyworld for the Rotisserie Chicken and just shred it when I get home.

Hint: By about 6 chickens and freeze in individual ziplocs for the freezer. You'll be glad you did.

I went to the store today and splurged on some Vanilla Beans. I've been dying for years to scrape those pretty little seeds into some Sugar Cookie Dough. You'll find me in the kitchen baking 6 qt Stand Mixer comes in the mail....

My mixer will come in handy in a few weeks....I wasn't sure people would respond to my Back to School cookie order...but wow...My total is up to 65 cookies. Looks like I'll be a busy bee


Mama Laughlin said...

I hear ya! I love Ree as well!

PS- I made those sandwiches you posted the other day last night.. OMG... it's my new fave!!! :)

carissa said...

ok, this looks and sounds fantastic. and of course i would think nothing less than a ree recipe! i could sit and read her blog for hours... she does have a certain way of making anyone love her!

Kelley said...

Yum! making this for dinner tonight :) love ree and her recipes.

mountain mama said...

ohhh...that soup sounds so good right now...i'm so tired of eating out from being in limbo with a place to live. can't wait to start cookin' again! :)

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