Today we are making a favorite of every adult, Chicken and Noodles! Home made. The girls are gathering up all the items needed to make a batch for 300!!!! That is a lot of noodles. Here is the Tilt Skillet that we use to make the recipe in. Then we use cases of Reams frozen egg noodles. The Skillets lets us make 200 servings at a time. But it is a pain to clean.
So we have a full day....lots going on in order to get everyone fed. Our soup today is our very own Chicken Tortilla Soup, the recipe follows.
Chicken Tortilla Soup
1/4 c olive oil
4 cloves of garlic minced
1 cup of onion finely diced
2 32 oz boxes of Swanson Chicken
2 cans of tomatoes with green chilies
1-2 T. cumin
1 t. oregano
Kosher salt and fresh cracked pepper to taste
4 c cooked diced chicken (a lot of times I will use a rotisserie chicken from Sams)
Optional toppings: sour cream, diced avocado, lime wedges, taco chips, snipped cilantro
I have also served this with a mound of cooked white rice in the middle of the bowl and ladle the soup over the top.
In a large soup pot heat the olive oil and add your diced onions. Cook till soft then add the garlic; continue cooking for another minute or so.
Add the chicken broth, tomatoes and heat to a bubble. Add the spices, salt and pepper; taste and adjust seasoning.
Add the chicken and bring back up to a bubble.
Serve with anything you want.
I will make crispy tortilla strips also, take a corn or flour tortilla and cut the rounds into strips, drop them into a skillet with hot oil and cook till crunchy. Drain on a paper towel and then serve them on top of the soup. Yummy!