Tuesday, November 20, 2012

How to make: Chicken Tortilla Chili

Today I am going to continue my series of making use of cooking an entire chicken.  Previously I detailed the actual chicken roasting process here, and followed that up with how to make your own chicken stock here.  So at this point, you should have extra chicken left over from your bird, as well as some stock.  With those two ingredients, we will be making a soup of my own concoction, Chicken Tortilla Chili.

I really came up with this soup because 1) I was hungry and needed to make dinner, 2) I had a random assortment of ingredients that wasn't quite chili and wasn't quite tortilla soup either So I came up with this hybrid of sorts, and it wasn't half bad!  In fact, it was DELICIOUS.

Gather your ingredients:

Chicken Tortilla Chili

Cooked chicken (pre-cook it or use leftover chicken)
Chicken Stock (one can or homemade, enough to have enough liquid)
   Optional: Add water if you're out of stock and add a chicken bullion tablet
2 16 oz cans chili (kidney) beans or pinto beans, drained
2 16 oz cans of diced tomatoes (or 1 32 oz can)
1 8oz can of tomato paste
half an onion, chopped
2-3 garlic cloves
handful to a bunch of chopped cilantro
frozen corn (or canned, if you have it)
any other veggies you'd like to throw in, green pepper, celery, hot peppers, etc.
~1 cup corn flour masa

Spices:  feel free to go crazy with the spices, whatever tastes good to you, measurements are just guidelines (I normally just start adding stuff willy nilly), add things to taste.
     1/2 to 1 tsp Salt 
     1/2 tsp Pepper, 
     2 tsp Cumin, 
     1 tsp Garlic power, 
     1 tsp Onion Powder, 
     1 tsp Coriander, 
     1/2 - 1 tsp Cayenne Pepper (however much heat you want!)

Directions:  Put all of this stuff in a pot, simmer it for awhile (~15-20 minutes), garnish with cilantro or cheese, eat.

And don't forget to notice the delightful flavor brought on by the masa.  Secret ingredient!!!

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