Aug 27, 2013

Chicken Tortilla Soup - Updated

I shared this recipe almost a year ago but when I recently made it for a party, I took pictures, and made some improvements in the instructions.

To get started, gather all your ingredients - THRIVE Chicken Bouillon , 1 large can of cream of chicken soup, salsa, THRIVE Sweet Corn (FD), THRIVE Instant Black Beans, and THRIVE Chopped Chicken (FD).

Get the soup started by measuring 3 cups of Thrive Freeze dried Chopped chicken into a large bowl and covering with 4 cups of water. 
While the chicken soaks in the water for about 10 minutes, measure the Instant Black Beans and add enough water to cover them.  I'm going to take this moment to rave about Thrive Instant beans, the black ones are my favorite.  I've never made regular beans from scratch and now I never have to!  These beans are already cooked!  For those of you who have actually cooked dry beans, you know how many HOURS and HOURS it takes to prepare the beans.  With the Instant Beans, it's 20 minutes, and none of the watery good that comes with a can of beans.  Check out all the Thrive Instant Beans - Pinto, Red, and Black.

After 10 minutes, strain the chicken, saving the water.  Measure the water (I ended up with right at 2 cups), which is now basically a chicken stock, and add enough water to make 4 cups.  Put into a large pot and add the chicken bouillon.  Add cream of chicken soup and stir together.  Bring to a boil.  
Add salsa. 
Drain black beans.  Stir corn and black beans into pot, then add chicken.  Bring to a boil and then reduce heat.  Simmer until ready to serve.
Serve with sour cream, cheddar cheese and tortilla chips or strips.  Of course, I used reconstituted Thrive Sour Cream Powder and Thrive (FD) Cheddar CheeseYUM!


Chicken Tortilla Soup

4 tsp. THRIVE Chicken Bouillon 
4-6 cups water
1 large can cream of chicken soup (or substitute recipe using white bean flour & THRIVE Chicken Bouillon)
1/2 jar salsa
1/2 - 1 cup of THRIVE Sweet Corn (FD)
1/2-1 cup THRIVE Instant Black Beans
3 cups THRIVE Chicken Slices (FD)

Rehydrate Chicken in 4 cups of water for 10 minutes.  Rehydrate black beans in water until ready to add.  Once chicken is rehydrated, drain water from chicken and measure the water.  Add enough water to make 4 cups and pour into large pot.  Add chicken bouillon and mix together until bouillon is well dissolved.  Add cream of chicken and bring to a boil.  Next, add salsa.
Drain black beans.  Stir corn and black beans into pot, then add chicken.  Bring to a boil and then reduce heat.  Simmer until ready to serve.

For using with non-THRIVE foods (but why would you want to?), here are the amounts:
1/2 can corn
1/2 can black beans or 1/3 c dry beans (= 3/4 cups cooked)
3 cups shredded chicken