I’ve actually been quite surprised at some of the fun meals and snacks that have come from the pantry, fridge, and freezer. There has been some fails, like the absolutely gross tamale pie that I invented or the buttermilk scones that I made without buttermilk. But, there have been some truly yummy lunches and dinners that I’ve been able to throw together. My family hardly knows that we’re “eating from the pantry.” So, I’ve got my fingers crossed that I’ll be able to refill it with some great things next week to keep the love flowing.
Today FishPapa was home sick, so I tried to recreate my brother’s Tortilla Soup. Upon calling Little Brother, he, of course, did not have a recipe and says that he makes it different every time. But, today’s lunch worked for me. I had the crumbs of a bag of tortilla chips, some chicken breasts, plenty of homemade turkey and chicken broth, and enough veggies to make it work. Hubs says he would prefer no tomato and less onion. You make the call.
Chicken Tortilla Soup
- 1 lb boneless, skinless chicken breast , chopped
- 1 tbsp Taco Seasoning Mix
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots peeled and sliced
- 3 clove garlic minced
- 8 cup chicken stock
- 2 15-ounce cans black beans rinsed and drained
- 1 15.5-ounce can petite diced tomatoes
- black pepper
- 1 10-ounce bag tortilla chips
- 4 oz cheddar cheese (shredded) or jack cheese (1 cup)
- 1/4 cup fresh cilantro (chopped)
- Season the chicken with the taco seasoning mix.
- In a large soup pot, heat the oil until shimmering. Add the chicken, onion, carrots, and garlic, and cook, stirring often, until the chicken is browned and the onions have gone clear, about 5 to 7 minutes.
- Add the chicken broth, beans, and tomatoes. Simmer about 15 minutes. Adjust the seasoning with the salt and pepper or additional Taco Seasoning Mix.
- To serve, place a handful of chips in bowl, ladle soup over the top. Garnish with cheese and cilantro.
Have you got a great recipe inspired by what’s in your pantry? Share it with us!