Monday's recipe (10/10/11) - Aimee Fortney's tortilla soup - WSMV News 4

Monday's recipe (10/10/11) - Aimee Fortney's chicken tortilla soup & apple enchiladas

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For years, I played around with the heat, and even my daughter, Michala loves this soup!  If you are serving it for little ones, or you don't especially like the heat, just substitute cans of regular diced tomatoes with no chilies, or make sure to have plenty of sour cream to "cool it down."  This is delicious, and really easy!

3 boneless, skinless chicken breasts (or a rotisserie chicken, shredded and skin removed)
2 Tablespoons sazón completa
2 cans diced tomatoes with chilies
1 small white onion, quartered
3 cloves garlic
2 Tablespoons olive oil
6 cups chicken broth
1 can whole kernel corn, drained and rinsed
1 can black beans, drained and rinsed
1 corn tortilla, torn into pieces (if desired)
salt and pepper to your taste

crisp tortilla strips (or tortilla chips may be substituted)
cilantro (the amount you use is to your taste)
Sliced avocado
lime wedges
sour cream
queso fresco

In a medium sized saucepan, cook chicken breasts in water and sazón completa.  Once chicken is cooked, remove chicken to a bowl and shred with two forks.  Set aside.  In a blender, puree canned tomatoes, quartered onion and garlic.  Heat olive oil in a large stock pot, and add tomato puree mixture.  Stir and slowly add chicken broth.  Bring to a boil then turn heat down to medium low and add corn, black beans and shredded chicken.  If you like the texture, throw in the torn pieces of the tortilla.  Taste the soup to see if you need to add any salt or pepper.  Ladle into bowls and garnish with crisp tortilla strips, cilantro, avocado, freshly squeezed lime juice, sour cream and queso fresco.  Enjoy!


This is a recipe that my sweet Mom passed down to me from many years ago!  I have made this using canned apple filling, as well as making my own.  Either way is absolutely delicious and very easy to do!

1 (21 ounce) can apple fruit filling (or you may saute your own apple slices in butter, brown sugar, cinnamon and nutmeg.  Add a bit of flour to the mixture, when cooking, to thicken)

6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla.  Sprinkle evenly with cinnamon.  Roll up, and place seam side down in a lightly greased baking dish.  Bring butter, sugars and water to a boil in a medium saucepan.  Reduce heat and simmer.  Stir constantly, 3 minutes.  Pour mixture over enchiladas, let stand for 30 minutes.  Bake at 350 for 30 minutes.  Serve with homemade whipped cream or vanilla ice cream.

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