Tuesday, January 5, 2010
What you need:
~ 1 small yellow onion, diced
~ 1 T. coconut oil
~ 4 cups chicken stock (I use homemade)
~ 2 cups of cooked shredded chicken (or more if you like it extra chicken-y!)
~ ½ bag frozen sweet corn
~ 2-3 cans Rotel (original)
~ ½ cup brown rice
~ 2 Tbsp. dried cilantro leaves
~ Salt to taste
~ Shredded cheese (we like Monterey Jack)
~ Sour cream
~ Flour tortillas (approx. 4 8" tortillas)
* In large soup pot, sautee onions in coconut oil.
* Add chicken stock and bring to boil.
* Add corn, rice and cilantro, reduce heat to medium and allow to cook at gentle boil for approximately 45 minutes (until rice is tender).
* Meanwhile, slice tortillas into 1" x 4" strips and bake on a parchment lined cookie sheet at 350 until crispy (be careful, they go from crispy to burnt really quickly!).
* Once rice is tender, add chicken, corn, Rotel and salt.
* Return to simmer and allow to heat thru.
Edited to add: You might need to add water as it's cooking to keep it the proper "soup" consistency!
Serve topped with shredded cheese, a dollop of sour cream and crispy tortilla strips.