Sorry, gang. I'm a week late again. This meal was from last Sunday (October 26). Sometime in the near future I'll be cooking for this week. I've been tied up with recurring migraines and carpet installation, so it's been tough to find time to cook for fun. But when I did, I wanted to make some real pleasure food. Rachael Ray (no matter how you feel about her personally) can cook up a tasty meal. This "soup" ranks high on my indulgence meter. It's seasoned chicken with spicy tomatoes and veggies over tortillas with shredded cheese. OMG, delicious.
To start, prepare a bowl with crushed tortillas and shredded cheese (Rachael Ray's recipe called for Pepper Jack or a sharp white, but I used a four-cheese Mexican mix). Then chop up some chicken into bite-sized chunks (I've found that half a pound per person works well) and begin cooking in a large skillet with olive oil. Season the chicken in the pan with coriander, salt, and pepper and cook for three or four minutes. Then add the sliced onion, bell pepper, and jalapeños. Add more salt and pepper and continue cooking for six or seven minutes. The veggies should be crispy at this point. Add your diced tomatoes (I chose pre-jalapeño flavored) and chicken stock and heat through. Then simply ladle this soup in the bowls over the tortillas and cheese. Feel free to add more cheese or crushed chips if you'd like. You should end up with a gooey, delicious mess.
Ingredients list (not from Rachael Ray's book verbatim, but what I used), halved for two:
- a pound of thinly-sliced chicken cut into cubes (for two people)
- half a tablespoon of ground coriander
- half a large onion, sliced
- half a green bell pepper (or red if you'd like), sliced
- half a jalapeño, sliced
- a 14 ounce can of diced, fire-roasted tomatoes (seasoned if you'd like)
- two cups of chicken stock (or so, eyeball it)
- corn tortilla chips
- shredded cheese (Pepper Jack or something Mexican)
To start, prepare a bowl with crushed tortillas and shredded cheese (Rachael Ray's recipe called for Pepper Jack or a sharp white, but I used a four-cheese Mexican mix). Then chop up some chicken into bite-sized chunks (I've found that half a pound per person works well) and begin cooking in a large skillet with olive oil. Season the chicken in the pan with coriander, salt, and pepper and cook for three or four minutes. Then add the sliced onion, bell pepper, and jalapeños. Add more salt and pepper and continue cooking for six or seven minutes. The veggies should be crispy at this point. Add your diced tomatoes (I chose pre-jalapeño flavored) and chicken stock and heat through. Then simply ladle this soup in the bowls over the tortillas and cheese. Feel free to add more cheese or crushed chips if you'd like. You should end up with a gooey, delicious mess.
Ingredients list (not from Rachael Ray's book verbatim, but what I used), halved for two:
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