I know, I know - but, Tortilla Soup!

Remember how I have a blog? Maybe not to much lately. Work has been crazy - but I guess that's what happens when you quit your job of almost 8 years. More on that later.

I have neglected this, however, I come bearing gifts - the best Tortilla Soup recipe ever. This recipe comes to me by way of my mother (all the best ones probably will), and I think it is actually from Neiman Marcus...? Don't ask me in what capacity, I'm just trying to give credit where credit is due. So, I realize that it is summer - and tortilla soup doesn't really scream summer (especially in Arizona) - but sometimes you just want some soup.

So, I haven't posted in forever. I am posting a recipe out of season. ANNNNND I didn't take any pictures of said soup. I ate it too fast. I blame the fiance, but then again, I am much to blame as well. But, know that the no pictures thing, indicates that it is the best soup ever, and even though I made a ton of it, it was gone in a matter of days. Each time I heated some up, I was like - oh, I need to take a picture of this, and then oops, it was gone. So, here you go!

Tortilla Soup
2oz taco seasoning
1/2 yellow onion, diced
1 carrot, diced
1 celery stick, diced
1/2 green pepper, diced
4 cloves garlic, minced
1/4 stick butter
49.5oz broth (chicken, veggie, whatever)
1 large can stewed tomatoes
1 c picante sauce
6oz shred cheddar cheese
1 large raw chicken breast, diced
1 c heavy cream
10 corn tortillas, shredded
... Saute onions, celery, carrots, pepper, garlic, and taco seasoning in butter over medium heat. Add chicken stock, corn tortillas, and diced chicken and boil for 15 minutes (watch soup pot, so the tortillas don't sink to the bottom and burn). Add picante sauce, tomatoes, and cheese. Simmer 30 minutes (again watching that tortillas don't sink and burn on the bottom). Add cream and simmer another 30 minutes. Garnish with crumbled tortilla chips.

Here's a picture of Ellie to make it better.