I love browsing through cookbooks. I have a vast collection of books to look through but of course the fastest way now days it to just look it up on the internet. I find most of my recipes that way but I still love to read cookbooks. Have you ever read one of Paula Deens cookbooks? They have the cutest stories to go with the recipes. My favorite cookbooks to read are the older ones from the 1950's. There are tips on how to make your man happy and have a happy household. It makes me laugh to think about doing those things now. My how times have changed.
I found this very basic recipe for chicken tortilla soup and have made it my own. I have added legumes and corn to it for the added fiber. I also added tomato paste to give it more flavor.
EASY CHICKEN TORTILLA SOUP--JAZZED UP
2 cans of chicken broth OR 1 can of chicken broth + 1 can water
1 cup of cooked, cubed lean boneless chicken
1/2 can Ro-Tel diced tomato & green chili ***
1 6 oz can tomato paste
1 15 oz can chick peas or any bean
1/2 10 oz bag frozen corn or 1 can corn
chili powder to taste
garlic power to taste
shredded low fat cheese
homemade totilla strips (recipe included)
In a large saucepan or dutch oven, combine all ingredients except last 3. Simmer about 10 minutes. Serve soup hot over tortilla strips with shredded cheese and avacodo on top.
***I use the whole can and sometimes add extra green chilis. If you want more heat, you could add jalepeno.
HOMEMADE TORTILLA STRIPS
slice corn tortillas into thin strips. Spray with non-stick spray and place on cookie sheet in preheated 375 degree oven until crisp.