It's all about the food!

We had the big Winkler get-together right before Christmas, as usual. And, as usual, it was absolutely, fabulously tasty. I got a new soup recipe for the occasion, so for anyone who wants it, here's my new yummy soup. I got my recipe from my friend, Brooke McClellan.

Chicken Tortilla Soup

Chicken mixture
1 lb. chicken-cubed
1 small onion-chopped finely
1 Jalepeno pepper-seeded and chopped finely
1 bunch cilantro-chopped finely

Broth
2 cans roasted garlic chicken broth
3 cups water
4 chicken boullion cubes
1 can green chile enchilada sauce
¼ cup lime juice
½ T. worcestershire sauce
2 cans Diced tomatoes (puree one can or use two petite diced cans of tomatoes)
2 cups frozen corn
1 T. chili powder
1 T. ground cumin

Toppings
shredded cheese
sour cream
salsa
tortilla chips

1. Make the broth
Combine chicken broth, water, chicken boullion, green enchilada sauce, lime juice, worcestershire sauce, diced tomatoes, frozen corn, chili powder, and ground cumin in large quart pan. Bring to boil on medium heat.
2. Cook the chicken mixture
In large frying pan add some olive oil and ½ T. lime juice. Add cubed chicken and finely chopped onion, jalapeno, and cilantro. Cook thoroughly.
3. Once broth is boiling add the chicken mixture.
4. Reduce heat to low and simmer one hour.
5. Serve with all the toppings. Shredded cheese, sourcream, salsa, and tortilla chips. Enjoy!


ps--this soup is a bit spicy, so you'll definitely want to add a dollop of sour cream and some shredded cheese to cool off the picante! (Oh, darn! More sour cream)