Thursday, January 22, 2015

Cooking with @TheNewCheap- Chicken Tortilla Soup

Alexus Nance is a chef, who received her training from Johnson & Wales - Charlotte . During her time in college, she got the opportunity to experiment with mixing the new knowledge she was obtaining and her limited budget as a college student.  Alexus will bringing those lessons learned to the New Cheap.  If you're looking to make great meals, while stretching your money: keep an eye out for these recipes by Alexus!

 Chicken Tortilla Soup

2 large chicken breast, large dice

1 ½ cup rice, white

whole onion, diced

chicken stock (32 oz whole container) (Swanson brand)

taco powder (2 mild packets)

frozen corn, whole bag

minced garlic, 1 tablespoon

1 can of Rotel (red and green chilli)




sour cream

shredded sharp cheddar cheese


A lemon

1. Marinate diced chicken in lemon juice and 1 pack of taco powder for 1 hour

2. Saute chicken in a little bit of oil (do in a soup pot)
or a pan thats big enough to hold all the ingredients

3.Add the onion and garlic to the chicken cook until both are   slightly browned.

4 Add the chicken stock and water ( as desired, depends on how soupy you want it to be or just enough water to cover the rice)

5. add the rice and corn, cook until the rice is almost done

6. Add the rotel, season with taco powder & cumin ( to taste)

7. Add toppings, squeeze lemon into soup

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