As the season turns colder and cold and flu season return, we often think of chicken soup as not only a comfort food, but also as a remedy to aid in getting over seasonal sniffles. This Santa Fe Chicken Soup recipe is a little different from the usual chicken noodle soup, but it is just as comforting.
You may want to serve it with this tasty Shaved Steak Sandwich for a filling and delicious lunch or supper. Top it off with a cup of hot herbal tea, and it may just be what you need to warm up and recover from your next cold.
SANTA FE CHICKEN SOUP
1/3 cup uncooked brown or white rice
1 pound boneless, chicken breasts
2 teaspoons taco seasoning
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 (4-ounce) can diced green chiles
6 cups chicken broth
1 (6-ounce) can tomato puree
3 corn tortillas, cut into 1-inch pieces
2 tablespoons fresh cilantro, chopped
Garnish with any or all of the following: Salsa, diced avocado, shredded cheddar cheese, salsa and sour cream
Cook rice according to package directions; set aside. Place uncooked chicken in bowl and coat both sides with taco seasoning. Pan-fry chicken until cooked through, about 6 minutes per side. Let chicken cool and cut into chunks.
Preheat oven to 350 degrees and cut tortillas into 1/2-inch strips and place on baking sheet. Bake for approximately 8-10 minutes or until crispy.
Heat olive oil in a large soup pot over medium heat. Add onion and garlic and saute about 6-8 minutes.
Add cooked rice and green chiles and saute for 2 more minutes. Add chicken broth and tomato puree and bring to a boil. Add chicken and reduce to low and simmer for 30 minutes.
Place a few baked tortilla strips in bottom of bowl and add soup. Garnish as desired. Serve warm.
SHAVED STEAK SANDWICH
2 teaspoons olive oil
1 pound shaved steak
1 teaspoon each, salt and pepper
1/2 teaspoon each onion powder and garlic powder
4 pretzel roll buns
8 pieces of bacon, cooked
4 tablespoons commercial French-fried onions
4 slices provolone or cheddar cheese
Heat oil in a medium-size skillet over medium-high heat. Once heated, add shaved steak and season with salt, pepper, onion and garlic powder. When meat is cooked and slightly brown, drain any excess fat and shut off heat.
Slightly toast inside of pretzel roll buns. Evenly divide browned beef and place onto bottom half of 4 buns and top with 2 slices each of cooked bacon on each bun. Place 1 tablespoon French-fried onions on top of bacon on each bun. Add 1 slice of cheese and place top of bun on sandwich and microwave for 1 minute or until cheese has melted.
Serve warm. Makes 4 sandwiches.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
