Chicken Tortilla Soup with Lime
No cocktail with this dinner. A while back my sister gave me a bunch of stuff to give to Goodwill (I write it off come tax time, she doesn’t). Included was a set of flavored margarita mixes. I kept ‘em, and I’ve been using them every now and then. I figured that since I was making an Hispanic-inspired dish, I’ll drink an Hispanic-inspired drink. Strawberry flavored. I’ve made better, but for not having to do anything but add some tequila, it wasn’t all that bad.
When I was looking at the ingredients in order to make the weekly shopping list, I guess I didn’t notice the second column; I forgot hot sauce, sour cream, chicken broth and limes. The hot sauce didn’t bother me. I had some chicken bullion, so I was able to quickly make up some broth. I wasn’t able to do anything about the lime zest, but I had some juice to work with…too bad the recipe doesn’t actually call for any lime juice. Eh, I poured about a tablespoon in the pot anyways. I wish I would have had some sour cream, but waddaya gonna do.
The timing on this stuff is ALWAYS wrong. Maybe I didn’t chop the chicken tenders small enough, but it took at least 10 minutes to get that much even slightly browned.
There is absolutely no point in dirtying a food processor for the tortilla chips. Just put them in a storage or sandwich bag and smash ‘em with your fist.
Since I figured the kiddos wouldn’t eat the soup (Bella’s the only one of the three who will touch any soup, and that’s pretty much only if the babysitter makes chicken soup…WHICH IS ALL THIS WAS! Sigh, kids, amirite?), so I made some grilled cheese sandwiches to go along with it. I thought the pairing was great, and this would make a great cold-weather meal.