Saturday, March 22, 2014

Quick Cook: Chicken Tortilla Soup

While I love the days I get to spend hours in the kitchen cooking or baking, there are many more days where I just don't have the time. Busy weekends make for bad food choices (at least for me) and so I love a good recipe that can get me through a few meals. If it is a recipe that is basically pantry items and leftovers, well then even better. Martha once released several books of Quick Cook menus, with the original Martha Stewart's Quick Cook being one of those great tomes shot almost exclusively at her house on Turkey Hill Road. This soup isn't in one from those books, but I think it most certainly falls under the Quick Cook category. Another Everyday Food recipe, it's easy, delicious, and fast.

So fast I hardly took any pictures.

Hope you all have a great weekend!

Everything you need. I was about two cups short of the ten cups of chicken stock so I used vegetable stock. I love tomato paste, and opening a can of tomato paste is always dangerous for me. I only needed a Tbs., so there was so much leftover to eat! I love it on toast, on saltines, on a spoon, or pretty much on anything. I struggled, but managed to put it in a container in the fridge. I did lick the spatula, though.


I've already eaten this twice, the second time I added corn and black beans. I think you could also add rice and it would be great. Small adjustments that take no time at all to add when you reheat. I mean, on busy weekends everyone has time to reheat some soup, right?