I love soup. Ask anyone who knows me well. When my grandma was visiting this past weekend she gave me a fabulous idea to make Chicken Tortilla Soup with a McCormick Enchilada Sauce packet for great flavor. She actually had one with her and gave it to me. I had no recipe to follow, so I decided to experiment on my own with her inspiration. I didn't use chicken in my soup because I was in a hurry and didn't have time to get some out of the freezer, but I ended up getting a really great tasting soup!
The following recipe only makes about 2 servings of soup since it was just for my lunch today.
Ingredients:
2 1/2 Cups warm water
2 Chicken Bullion Cubes
1 Packet of McCormick Enchilada Sauce mix - you will only use half
1 tsp. salt
2 tsp. black pepper
1 tsp. fresh garlic (I use the kind in the jar)
Minced Onion
1/2 cup black beans
3/4 cup whole kernel corn
1/2 cup medium salsa (I used homemade that has green peppers and onions in it)
2 TBL cold water
1 TBL cornstarch
Tortilla Chips, semi broken up
1. In a medium sized pan, put the water, chicken bullion cubes, and 1/2 the packet of enchilada mix over a medium-hi heat. As it warms, the cubes will dissolve. Stir occasionally.
2. Just before the liquid starts to boil, add the salt, pepper, garlic, and several shakes (maybe a few teaspoons) of minced onion.
3. Continue to stir. Once the liquid starts to boil, add the black beans, corn, and salsa.
4. Turn it down a little so its not boiling too rapidly. To thicken the soup: Go get two tablespoons of cold water in a bowl. Add 1 TBL of cornstarch and stir it into the cold water. Pour this into the soup in the pan. Stir constantly and return the soup to a boil. Boil for one minute, still stirring, then reduce heat to simmer until the soup is heated through.
5. Serve yourself some soup and throw some semi-broken tortilla chips onto the top of your soup and give a little stir.
You are done! Now you can enjoy your spicy soup!
