Friday, February 27, 2015

Creamy Chicken Chilli with a Haystack of Tortilla Noodles

I baked extra chicken thighs so I could make this today.  With that in mind, I sprinkled taco seasoning on them before baking.  I wanted a taco flavor for the soup.  

Here is how I made it:

Put the thighs in a kettle and cover with water.  I added some diced onion.  You want to cook this to a boil and then simmer till meat falls off the bone.  Drain the chicken - look at that gorgeous stock.  

Cut the meat off the bones, discard the skin and dice up the chunks - add to the stock.

This is all I have left of my dehydrated peppers and carrots I did last fall - read about it here:

I added them, a can of beans and some diced onion.  When veggies looked rehydrated...I added a slurry of cornstarch   

A slurry the consistency of white glue...pour it into the kettle and stir till thick.  I added chilli powder, S & P, at the very end I added 1/4 Cup heavy cream.  

Then I made some tortilla "noodles."  You just slice up flour tortillas into strips and fry them - that easy.  

Blessings from Ringle, Wisconsin.  

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