Vintage Thingie Thursday: Chicken Tortilla Soup in a Vintage Restaurant Bowl

Welcome everyone to Vintage Thingies Thursday

If you have a love for vintage things, well....you have come to the right place. We have a really good time each and every week!!!
If you are new to this party, please take the time to read and follow the instructions for participating in Vintage Thingies Thursday, click HERE. I try and keep things fairly simple, so please make sure you follow the instructions. Please only ONE link per week. Lastly, if you link in, LINK back to my blog, so everyone can see all of the vintage goodies on display that day. If you don't link back here, they won't know who to visit......thanks so much.

This week with the cool weather, I am posting my Chicken Tortilla soup recipe and of course it is served in a vintage restaurant ware bowl and plate! I love the blue and white stripe of these, too bad I  only have one matching set!

 
Amazing Chicken Tortilla Soup

Calories per serving: 164
10 Servings

2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium Jalapeno pepper, chopped and seeded
1/2 medium bell pepper
4 small boneless skinless chicken breast or 1 package tenders
2 cups frozen corn (can eliminate if you want)
2 teaspoons cumin
1/2 cup dry white wine or water ( I use water)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Topping.....recipe to follow below.....


First, saute onion, garlic jalapeno and bell pepper with olive oil in a large pot until soft. Add all of remaining ingredients to large stock pot and bring to a boil. After about 15-20 minutes, remove the chicken breast and shred. ( I usually use two forks to shred chicken in a plate) Return shredded chicken to the pot and simmer an additional 45 minutes over medium heat. Serve, topped with tortilla chips.....recipe below.....

Seasoned Tortilla Strips

Calories per serving: 161
makes 7 one cup servings

1/4 cup vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper or ground red pepper ( I use Cayenne)
12-14 6-inch corn tortillas
salt
Tabasco sauce, to taste

Preheat oven to 375 degrees.

In a small bowl, stir oil and all of the spices together with a wire whisk.

Using a basting brush, brush one side of all the tortillas with the oil/spice mixture

Make 3-4 stacks of 4 tortillas.

Cut the tortillas into 1/4-1/2 inch strips

Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
Bake until golden and crisp, about 10-15 minutes. If pans are on different oven racks, switch their positions about halfway through baking. Remove from oven and sprinkle with salt. Cool completely in pans and store in a zip lock bag. Garnish soup with strips

....ummmm so good!!

This is very good and satisfying and pretty low in calories...I have used the strips as a snack when I wanted something crunchy....usually about a 1/2 cup is all you need for the soup.

Enjoy!! Happy Vintage Thingie Thursday!!