Chicken Tortilla Soup Short cut style – with Vegetables – Cooking with Kids and family meals make me so happy – how about you?

Chicken Tortilla Soup Little Farm Style ( short cut) – and do be sure to put on music – try the Tickle Me song this time!

Ingredients ( this will serve 4-6)

  • 1 tablespoon butter ( it does make a difference to the taste of the onion)
  • 1/2 cup chopped onion
  • 2 cups chopped skinless, boneless chicken breasts
  • 1 cup of broccoli florets cut into smaller florets
  • 1 cup of baby carrots chopped into three pieces each
  • 1 1/2 cups water
  • 1 tablespoon all-purpose flour
  • 1  (14-ounce) can  chicken broth or reconstituted Better Than Bouillon
  • 1/4 teaspoon black pepper
  • 8  medium sized flour tortillas, cut into 1/2-inch strips
  • 1 tablespoon chopped fresh Italian parsley

Directions:

  1. Melt butter in a large pot over medium-high heat.
  2. Add onion; sauté until translucent.
  3.  Stir in vegetables; cook 9-10 minutes or until soft
  4. Add chicken pieces and cook for another 5-8 minutes until cooked
  5. Skim the top of the water in case there is any foam that has collected there from the fresh vegetables
  6. While this is cooking mix the water, flour, and chicken broth.
  7. Gradually stir broth mixture into chicken mixture and bring to a boil.
  8. Reduce heat, and simmer  for about 5 minutes.
  9. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften.
  10. Remove from heat; stir in parsley. Serve immediately.

OK this is not the traditional tortilla soup – ie broccoli, carrots and tortilla strips don’t really make it traditional – but we like it and it is low cal – you can vary the vegetables of course – we just happen to like broccoli and carrots!

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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