I finally got a chance to make the chicken tortilla soup. It was great!
I'm always a little surprised when these recipes call for cooked meat, but don't instruct you to brown the meat and deglaze the pan. But anyway, I started off by browning the chicken.
Then I made the roux in the same pot, cooked the base veggies as instructed and threw everything else in. I couldn't find Mexicorn so I just used canned corn. I may have overdone it with the fajita seasoning... actually, I used the whole pack. Next time, I think I would also throw in some rice.
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| Fire burn and cauldron bubble |
I garnished it with some sliced avocado and cheddar cheese. The avocado balanced the seasoning in the soup really nicely. Sour cream would have been great too, but I don't use it often so I didn't want to buy it just for this. Actually, I really liked how all of the ingredients in the soup balanced each other out.
I liked the recipe! I'll probably make it again, but I would have to plan for it (as opposed to it being a quick throw-together meal) because some of the ingredients aren't on my usual grocery radar.
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