Sunday, December 14, 2008


i'm going to call this "next-time-you're-sick-stay-home-where-you-belong-instead-of-going-out-willy-nilly-infecting-innocent AND unsuspecting-people-with-this-hacking-up-smurfs, head-throbbing, gut wrenching, sneezing, fever, miss-the-children's-christmas-program, spicy, chicken tortilla soup" recipe:

chop and set aside:

one medium tomato
one small white onion
two stalks of celery (about a 1/2 cup)
one bunch of cilantro - leaves only - to prepare, i usually run them under cold water, shake the excess water off and roll up in about three paper towels to dry - then use a pair of kitchen shears to cut to about 1/4-1/2 inch wide.

in a two to three quart stockpot put:

4-6 cups water (depending upon the size of the chicken breast)
1 chicken breast
1 tsp. salt
1 tbs. garlic POWDER
1 tsp. hot chili powder
3-4 chicken bouillon cubes

over high heat, stirring until it comes to a boil; turn down to a simmer for about 15 minutes until chicken is well done. remove chicken from broth adding chopped veggies to broth. cube chicken and return to broth. simmer covered on low heat for about a half hour or until vegetables are glassy yet still firm.

in your soup bowls, place a 2x2 inch cube of monterey jack cheese - spoon hot soup over cheese and serve with crumbled corn tortilla chips. you may also wish to add some cayenne pepper to taste because at this point your taste buds are pretty shot and everything tastes like nothing.

enjoy~! or at the very least believe you are doing something good for yourself...