recipe box

what i like to call ‘Glorified (chicken!) Tortilla Soup’

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Most of the time it doesn’t have actual chicken in it and there have never been tortillas. But whateves’ the name seems fitting in my mind. We’re pretty much eating this every night around here for, like, a month and a half now. It’s. that. good. Here’s what you do:

1. Chop up 2-3 celery stalks (really small) and 2-3 big peeled carrots.

2. Put them in a soup pot with a whole carton of chicken stock and a box of pasta noodles (we like these elbow noodles best but these are damn tasty too).*If you like your soup more soup-y, or you’re trying to save a little money, only add a half to three quarters of the noodles. If you’re feeling wild and crazy (and you happen to have a cut-up rotisserie chicken) you can add a little chicken meat too.

3. Turn the burner on high.

4. Add 1 tsp of ground pepper and 1/2tsp of each of the following: chili powder, cumin, onion powder, garlic powder. *If you’re sensitive to spice, cut the seasoning in half for a nice non-spicy flavor.

5. Once the soup begins to boil, reduce the temperature to medium and let it cook for, eh, 8-10 minutes-ish.

6. A minute or so before you’re going to serve up add a big serving spoon full of corn and navy beans.

7. Divide soup into bowls and *this is crucial* add a heaping spoonful of sour cream and a small handful of shredded cheese to each bowl.

8. Top with diced avocado.

9. Devour and enjoy.



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