Brief Summary
Kelly Cooks Texas shares a quick and easy chicken tortilla soup recipe, perfect for a cold day. The recipe uses ingredients commonly found at home and includes a unique twist with crushed crackers for thickening. The video covers the preparation of the soup from sautéing the vegetables to simmering the chicken and adding the final touches.
- Sautéing vegetables in bacon grease for flavor.
- Using crushed crackers as a thickening agent.
- Adjusting the recipe based on available ingredients.
Introduction
Kelly introduces a chicken tortilla soup recipe, emphasizing its simplicity and use of readily available ingredients. She mentions the snowy weather as the perfect backdrop for a warm, comforting meal. She also apologizes for the phone-quality video due to a missing tripod adapter.
Sautéing the Vegetables
Kelly begins by sautéing diced onion, thinly sliced jalapeno, and celery in bacon grease. She stresses the importance of cooking the vegetables until they are tender, then adds minced garlic. She recommends sautéing the mixture for about 3 to 4 minutes.
Adding Chicken and Broth
Kelly uses seasoned chicken breasts (garlic powder, onion powder, black pepper, and Creole/Cajun seasoning) because she didn't have rotisserie or bone-in chicken. She adds the chicken to the sautéed vegetables, followed by a can of drained carrots and three quarts of water. She uses tomato and chicken bouillon instead of just chicken bouillon, acknowledging it will affect the color of the soup.
Simmering and Adding Crackers
Kelly brings the soup to a simmer, covers it, and lets it cook for 20 minutes. She then adds crushed crackers (one sleeve per quart of water) to thicken the soup. She admits she was skeptical about using crackers until she tried it herself.
