Well, came to San Antonio and tried to relax. I ended up shopping over in San Marcos and had a great time. After a rather long day of shopping, I was trying to figure out what I was going to have for dinner. I didn't really want anything that was too heavy, so I opted instead to go to shop over at a local store close by the apartment.
After looking around, I decided to buy a bunch of ingredients for Chicken Tortilla Soup. It is a rather easy recipe and I find it much lighter than say a steak and potatoes tonight. Nothing like making it easy as opposed to cooking for a couple of hours.
1 Rotisserie Chicken
1 package precooked potatoes
2 8 oz caldo de pollo with tomato bouillon (or chicken stock)
2 tbsp butter
1 onion diced
2 stalks celery diced
1 tbsp minced garlic
1 tsp cumin
1 tsp worchestershire
1 tsp poultry seasoning
Salt and pepper to taste
1/3 cup cilantro diced
1 avocado, sliced and diced
1 cup shredded cheese
In a large pot, place the pats of butter. Add the diced onion and celery. Now keep in mind, I used diced onion and celery that were already ready to cook. Cook these until the mixture is semi translucent.
Add the stock and start to bring to a boil. Start to add the garlic, cumin, worchestershire, poultry seasoning, salt, and pepper.
Continue to bring to a boil. Add the cilantro to the soup as well, stirring on occasion.
Take the meat off of the carcass. Don't add the skin as the recipe calls for the chicken meat. Once off of the carcass, pour into the soup.
Add the lemon and the package of precooked potato. Mix in and allow to continue to cook. Continue to cook for another 15 minutes. Bring to a simmer and allow the potatoes to cook through. Finally, add the cilantro and the juice of the lemon.
While the soup is off of the heat, dice some corn tortillas. Preheat the oil in a small pan. Start to cook the strips of tortillas until rather crisp. Take out of the oil and allow to drain in a separate plate.
Enjoy it with some tortilla strips, shredded cheese, sour cream and diced avocado.