November 16, 2006

t must be soup week. The cold, the woodstove and the leftovers all combined to make it the perfect food for many dinners. A loaf of nice hot bread and some fruit or salad on the side make soup a perfect meal.

Blue Tortilla Soup
(I am just guessing at amounts as I never measure when I am  cooking like this)

2 quarts Chicken broth
2 cups or so of whole kernel corn, fresh or frozen
3/4 cup Salsa
1/2 tablespoon white vinegar
1-2  green bell pepper chopped
1-2 red bell peppers chopped
1 cup onions, chopped
1 tablespoon Montreal Chicken Spice
Leftover boneless, cooked chicken
You may want to add in some flour, cornstarch or cornmeal to thicken this soup. I used cornstarch as it was closest to me.

Cheese, grated
Blue corn tortilla chips

Combine the first 8 ingredients in a stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm. Place a nice little pile of grated jack cheese in bottom of each persons bowl, then crumble 5 blue corn tortilla chips over
the top of the cheese. When you are ready to serve, pour 6-8 ounces of hot soup over the cheese and tortilla chips. Serve at once.

I liked this recipe as I had everyone as leftovers or in my pantry. One of the spare teenagers was drooling when I said I was making it. Our guys had never heard of it before, so it was great when the spare claimed it was good.