Chicken Marengo and Spinach Citrus Salad

Yum, I have such a delicious meal to share with you all today!  One of my favorite shows on Food Network is The Next Food Network Star.  (Whoo, the new season starts on June 6th!  Who’s excited??)  Last season, Melissa d’Arabian won the competition and got her own show, which I rather enjoy.  Melissa’s signature cooking technique that helped her win was her 4-step chicken. 

Last Sunday, I was watching Food Network re-runs last and saw her make this chicken Marengo and spinach citrus salad.  I’d never heard of Chicken Marengo before, but her easy cooking technique and the deliciousness of the food convinced me that I needed to try this recipe…and I’m sure glad I did.

The chicken Marengo reminded me of a lot of chicken cacciatore.  It’s filled with tomatoes, mushrooms, onions and yellow bell pepper, and it is yummy!  Plus, with Melissa’s easy 4-step cooking method, I was surprised to see that it came together in about 30 minutes and all I had to do was spend about 10 minutes on the salad.  Speaking of the salad, let’s talk about it because it too was fabulous!  I wouldn’t think that spinach and citrus would be a good combination…but what-da-ya-know, it is!  The spinach is mild, the orange segments are tart, the dressing is light and refreshing, and the pecans…oh my, the pecans…they are seasoned with rosemary and cayenne, and they MAKE the salad!

I’m so glad that I made this recipe and I plan to make it again.  Jeremy and I just ate the chicken Marengo and the salad (trying to stay low carb for P90X), but this could easily be paired with some white or brown rice for a complete meal.  A few modifications, per my style, I skipped the flouring of the chicken and I used 1 cup of chicken broth as a substitute for the white wine and beef broth.  With the salad, I used baby spinach and next time I’d probably use 4 cups instead of 3 because there was a lot of dressing for only 3 cups.  As for the dressing, I only had olive oil so I used that and only used 3 tablespoons.

Mmmm, just thinking about this recipe makes me want it again.  We had extra veggies/sauce and I ate that later in the week for lunch over a turkey burger patty.  SO good!  I’m going to have to look into some more recipes from Melissa d’Arabian because she’s totally won me over with this recipe.  It has my highest recommendation! 

Enjoy!

   

Ingredients, minus the chicken.

Prepped veggies.

Spinach salad ingredients.

What a great dinner!

4 Step Chicken Marengo by Food Network

Ingredients

• 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour (skipped this)
• 3 tablespoons vegetable oil (used olive oil)
• 1 medium sweet onion, sliced
• 1/2 pound mushrooms, sliced
• 1 yellow bell pepper, seeded and julienned
• 2 tablespoons tomato paste
• 1/2 cup white wine (used chicken broth)
• 1/2 cup beef broth (used chicken broth)
• 1 (14-ounce) can chopped tomatoes
• 1/2 tablespoon butter

Directions

1. Season the chicken with salt and pepper, to taste, and lightly dredge in flour.
2. In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.
3. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes.
4. Season with salt and pepper, to taste.
5. Stir in the tomato paste and cook a few minutes to cook out the raw flavor.
6. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
7. Add the beef broth and tomatoes.
8. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer.
9. Cook until the chicken is warmed through, about 3 minutes.
10. Turn the heat off and stir in the butter.
11. Transfer to a serving platter and serve immediately.

Spinach and Citrus Salad with Sweet and Spicy Pecans

Ingredients

• 3 cups fresh spinach, washed and dried, cut into chiffonade
• 2 green onions, chopped
• 1 orange, supremed and halved
• 1 tablespoon butter
• 1/2 teaspoon sugar
• 1/2 cup pecan halves
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne
• Salt and freshly ground black pepper
• Citrus Dressing, recipe follows

Directions

1. Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes.
2. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted.
3. Add the pecans and toss until the pecans begin to brown.
4. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma.
5. Remove from the heat and season with salt and pepper, to taste.
6. Sprinkle the pecans on the salad while still warm.
7. Drizzle the dressing over salad and serve.

Citrus Dressing

• 1 teaspoon Dijon mustard
• 2 tablespoons orange or grapefruit juice (or a combination)
• 3 tablespoons canola oil (used olive oil)
• 1 tablespoon olive oil (omitted this tbs)
• Salt and freshly ground black pepper

In a small bowl, add all the ingredients and whisk until emulsified.

Chili’s Chicken Enchilada Soup

Hola amigos!  For Christmas, I got a new cookbook called, “Top Secret Restaurant Recipes 2.”  It has a bunch of delicious sounding recipes from places such as Applebees’s, Macaroni Grill, Olive Garden, Outback and Chili’s.  There’s even a website that the book is based on.  Last week, Jeremy picked out a recipe to make for dinner and he decided on Chili’s Enchilada Soup.

Since we live in Po-dunk, USA and don’t have a lot of chain-restaurants, we visit Chili’s often and I can’t say that I ever remember seeing a chicken enchilada soup on their menu.  Have you?  Maybe it’s because I don’t really look at the soups there.  I usually look at the burgers or the chicken fajita pita because that’s what makes me think of Chili’s.  Anyway…

A main component of this soup in cheese…but not real cheese…Velveeta cheese.  I have mixed feeling about Velveeta.  First of all, it comes in a box.  What kind of cheese comes in a box!?  Secondly, it’s kind of rubbery.  What kind of cheese is rubbery!?  Lastly, it’s “pasteurized cheese product.”  Not just cheese, but “cheese product.”  That creeps me out a bit.  But oh well, it’s not like I eat it everyday…or even more than once a year, for that matter. 

Beside the Velveeta, this soup was pretty good!  It’s thick and cheesy and really tastes like enchiladas!  We cut the recipe in half, since it’s just the two of us and that still gave us enough leftovers for lunch the following day.  So, if you like cheese and you like enchiladas, I’d highly recommend that you try out this soup…or just go to Chili’s and taste it there.

Enjoy!

Ingredients.

  

Topped with crushed tortilla chips and green onion.

It’s good!

Chili’s Chicken Enchilada Soup, by Top Secret Restaurant Recipes 2

Ingredients

• 1 tbs vegetable oil
• 1lb skinless, boneless chicken breast
• 1/2 cup diced onion
• 4 cups chicken broth
• 1 clove garlic, pressed
• 1 cup masa harina (corn flour)
• 3 cups water
• 1 cup enchilada sauce
• one 16 oz box of Velveeta, diced
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp ground cumin

Directions

1. Add 1 tbs oil to a large pot over medium heat.  Add chicken breast to pot and brown for 4-5 minutes per side.  Set chicken aside.
2. Add onion and garlic to pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent.  Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add masa harina mixture to pot with onion, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls and garnish with shredded cheese, crumbled tortilla chips and/or a spoonful of your favorite salsa or pico de gallo.

Makes approximately 12 servings.

***By the way, if you have a dog be sure to stop by my other blog because I’m having a “Dog-gone GIVEWAY!”  Enter by Wednesday, January 27th.

Chicken Tortilla Casserole & Giveaway

That’s right…a GIVEAWAY!  I’m so excited, but before I get to that, I have a recipe to share…be sure to keep reading after the recipe though, ok?

So, I’m on the email list for Eat Better America and I love their recipes.  They take some recipes for delicious, comfort food and “healthify” them to make them a little more figure friendly!  About a month ago, my parents, grandma and auntie came up to visit and I thought this casserole would be a great option for dinner.  As I suspected, it did not disappoint!

This casserole comes together very quickly and before you know it, you can pop it into the oven.  The only modifications that I made was I substituted a can of Rotel Diced Tomatoes with Chilies, for the large tomato and I added a few extra tortillas to the top, for some crunch.  This dish is creamy, flavorful and cheesy!  You’d never know it was “healthified.”  I highly recommend this delicious meal.

Enjoy!

 

Ingredients.

Hot, out of the oven!

“Healthified” Chicken Tortilla Casserole
Ingredients

• 1 can (10 3/4 oz) 98% fat free condensed cream of chicken soup
• 1 can (4.5 oz) chopped green chiles
• 1 container (8 oz) fat-free sour cream
• 1/2 cup fat-free (skim) milk
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 1/2 cups shredded cooked chicken breast
• 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
• 1 medium green bell pepper, chopped (1 cup)
• 1 large tomato, chopped (1 cup)
• 1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended.
3. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
4. Cover with foil. Bake 40 minutes.
5. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Alright…now let’s talk about my GIVEAWAY!!  Are you by chance looking for some new cookware?  Maybe some Rachel Ray cookware, for example?  Well, if you are, you should definitely check out Cookware.com because the super-cool people there contacted me about hosting a GIVEAWAY!  I’m stoked since this is my first GIVEAWAY that I’ve been contacted about.  Does this mean that I’ve “made it” in the blog world??  “Oh, you like me!  You really like me!”  Anyways, back on track…what am I giving away? 

This lovely apron and these magnetic measuring spoons:

 

Cute, huh?!  I’ll be randomly selecting one lucky reader to win these two items.  You can enter up to 2 times by Saturday, December 26th at 11am AZ (PST) time and here’s how you enter:

1. Leave a comment telling me what you’d cook/bake while wearing this apron and using these spoons (if you don’t have a blog profile, be sure to include your email address, so that I have a way to contact you).

2. Tweet the following: “@saraboff from Sara’s Sweets is having a giveaway and I want to win! http://bit.ly/6Icmaa,” then, leave a comment telling me you’ve done so.

That’s it!  Good luck!

Alice Springs Chicken

The Alice Springs Chicken from Outback Steakhouse is one of Jeremy’s favorite meals there.  For those of you who have never had it, it’s a grilled chicken breast that is marinated in a honey mustard sauce, topped with mushrooms, bacon and cheese.  I’ll admit…it’s pretty delicious and probably has a million calories in it! 

In selecting our meals for the week, Jeremy chose Alice Springs Chicken and I told him that he was in charge of finding me a recipe.  Apparently, I trained him well because he found a great recipe from the fabulous, Recipezaar.   This recipe is very, very close to the real thing!  The honey mustard sauce is one of the best I’ve had (and I’m not even a huge fan of honey mustard) and the cheesy bacon on top is amazing.  When I made this tonight, I cut the recipe in half, used light cheese, and left out the mushrooms, since Jerm isn’t a fan of them.  The chicken breasts that I used were huge, so we both only ate half…which means we have leftovers for tomorrow.  Yum!  So, here’s another highly recommended meal from our kitchen.

Enjoy!

Ingredients.

Hot out of the oven.

Served with veggies and au gratin potatoes.  Yum!

Now This is Alice Springs Chicken, by Recipezaar

Ingredients

• 1 cup Dijon mustard
• 1 cup honey
• 1 tablespoon canola oil
• 1 teaspoon lemon juice
• 4-6 boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 12 slices bacon, cooked
• 3 cups shredded Mexican blend cheese
• 2 teaspoons chopped fresh parsley

Directions

1. With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2. Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3. Chill remaining marinade to serve with chicken.
4. After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5. Transfer chicken to oven safe pan and brush with marinade.
6. Meanwhile in frying pan add butter and sauté mushrooms.
7. Season chicken breasts with salt and peppers.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9. Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Chicken Parmesan

This Chicken Parmesan is a quick and easy recipe, from Robin Miller’s Quick Fix Meals.  A few years ago, Robin did a demonstration at a cooking store in the fabulous city (and my home) of Scottsdale (she and her family live there).  Once my parents and I heard about the event, we knew we were definitely going.  At the demo, she made tasty food, answered questions and of course, signed her cookbook.  This is one of my favorite cookbooks, not only because (so far) it’s my only autographed one, but also because I love Robin’s idea of “morphing” recipes to give you different meals through out the week.

I’ve made this recipe a few times and it’s for sure a keeper.  The sauce is delicious and so easy to make.  Plus, it takes minutes to bread the chicken and throw every thing into the oven.  I only make two chicken breasts, so I cut the breading ingredients in half.  However, I do make all the sauce because I serve this with pasta and Jerm and I are saucy kind of people.  

Enjoy!

Ingredients.

Pre-trip into the oven.

Post-trip into the oven and served with pasta.

Chicken Parmesan, by Robin Miller (Quick Fix Meals)

Ingredients

• One 14 oz. can crushed tomatoes
• One 6 oz. can tomato paste
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 large egg, lightly beaten
• 1/2 dry seasoned bread crumbs
• 3 – 4 boneless skinless chicken breasts
• 1 tbs olive oil
• 1 cup shredded part-skim mozzarella cheese
• 4 tsps grated Parmesan cheese

Directions

1. Preheat oven 400 degrees.  Coat baking dish with cooking spray.
2. In a medium saucepan, combine the tomatoes, tomato paste, basil, oregano, and garlic powder.  Set over medium heat, bring to a simmer and let simmer until ready to use (about 10 minutes).
3. In a shallow dish, combine the flour, salt and pepper.  Place eggs in a separate shallow dish and the bread crumbs in a third. 
4. Dredge the chicken in the flour, evenly coating both sides and tapping off any excess.  Dip both sides of the flour-coated chicken in the egg and then in the bread crumbs.
5. Heat oil in a large skillet over medium high heat.  Add the chicken to the hot pan and cook until golden brown, 2-3 minutes per side.
6. Transfer chicken to the prepared baking dish.
7. Top with tomato sauce, mozzarella an Parmesan.
8. Cover with foil and bake 20 minutes.  Uncover and bake 5-10 minute, until the chicken is cooked thoroughly and the cheese is golden and bubbly.

Delicious Chicken Pot Pie

I only have one word for this recipe...YUM!  We love this chicken pot pie and it has quickly become a favorite meal in our house.  I've made this for my parents and for friends, and everyone loves it.  Before making this recipe, I'd never had chicken pot pie, but now I know it's a delicious meal!

This recipe is another from the fabulous website of Recipezaar.com.  It's easy to put together and I usually like to prep the veggies ahead of time, so I can just throw it all together and bake it.  I use store bought pie crust (because it's easy and tasty!), cut back the chicken to 2 cups and as usual, use whole wheat flour and skim milk.  I highly recommend this pot pie...it's amazing.

Enjoy!

Ingredients.

Prepped veggies.

Pre-bake.

   

Post baked and after we ate some. :)

Delicious Chicken Pot Pie, by Recipezaar

Ingredients

• 1 cup potato, diced
• 1 cup chopped onion
• 1 cup celery, diced
• 1 cup chopped carrot
• 1/3 cup melted margarine
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chopped cooked chicken
• 2 pie crusts (either store bought or your own recipe)

Directions

1. Preheat oven to 400°F.
2. Sauté onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sautéed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Flash Roasted Crispy Ranch Chicken

Let me just start out by saying that if you like ranch dressing and tortilla chips, you have to try this recipe.  This chicken is so quick, easy and most of all delicious!  When I went to college, my mom got me a Campbell’s Soup cookbook that is filled with quick and easy recipes.  This is definitely my favorite recipe from the book! 

The chicken is breaded in a ranch/cream of chicken soup mix, then coated with tortilla chips and baked in the oven.  Delicious and so simple!

Enjoy!

Ingredients.

 

Served with brown rice and veggies.  Yum!

Campbell’s Flash Roasted Crispy Ranch Chicken

Ingredients

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup milk
• 1 (1 ounce) envelope ranch dressing mix, I use Hidden Valley
• 1 lb boneless skinless chicken breast half, about 4
• 1 1/2 cups tortilla chips, finely crushed
• 1-2 tablespoon butter, melted

Directions

1. In a shallow dish mix soup, milk and dressing mix.  Reserve 1 c for sauce.
2. Dip chicken into soup mixture.
3. Coat with tortilla chips.
4. Place chicken on a greased baking sheet.
5. Drizzle with margarine or butter.
6. Bake at 400 degrees F for 20 min or until chicken is no longer pink.
7. In a small saucepan over med heat or microwave, heat reserved soup mixture to a boil.  Serve over or with chicken.

BBQ Chicken Pizza

Hello blog world!  I'm sorry that I've been MIA lately, but our new puppy has been keeping us pretty busy.  I've been taking pictures of the meals that I've made, but I just haven't found the time to blog about them...until now.

So, getting back in action, I present to you a delicious BBQ Chicken Pizza!  I love pizza and I love BBQ sauce, so whoever created the idea of BBQ Chicken Pizza is a hero in my book.  This recipe is from Sandra Lee's Semi-Homemade on Food Network.  Unlike a traditional BBQ Chicken Pizza, this one has sliced apples and bacon bits on top, which adds a great texture to it.  I've made this a few times and Jeremy and I love it.  I've always cooked it in the oven, as opposed to cooking it on the grill, as the recipe directs but I get it'd be great and crispy that way.  Use your favorite BBQ sauce and add any additional toppings that you'd like.  Cilantro goes great on BBQ Chicken Pizza! 

Enjoy!

Ingredients.

Pre-baked.

Post-baked.

 

Ready to eat!

BBQ Chicken Pizza, by Sandra Lee

Ingredients

• 1/2 pound chicken cutlets
• 1 tablespoon vegetable oil
• Salt and pepper
• 1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
• 1 cup BBQ sauce
• 2 cups shredded mozzarella cheese
• 1 cup green apple, sliced
• 1/4 cup real bacon bits
• 2 green onions, sliced

Directions

1. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
2. Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
3. Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
4. Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
5. Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
6. Serve hot, topped with green onions.
7. Cook's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.

Chicken Tortilla Soup

Alright, I'm back!  Sara's Sweets is back up and running.  I'm back from vacation and only have 2 more weekend trips for work, so I'm back in the kitchen cooking dinners and baking.

This recipe is a another favorite in our house and comes from the fabulous website: Recipezaar.  Some Tortilla Soups can be very brothy with just chunks of chicken...well, that's not what I prefer.  I like my Tortilla Soup to be on the thicker side, creamy and chunky, which is exactly what this soup is.  Plus, this soup is fairly easy to throw together.  The most complicated part is chopping up the vegetables, while the rest of it is mainly just stirring. 

When I made this the other night, I decided not to add the chicken, I cut back on the amount of chicken broth (because I ran out), I added one can of black beans (because I like them) and I used skim milk (as usual).  It still turned out great, so this recipe has a lot of flexibility.  Try adding some corn, kidney beans, jalapeno, whatever you like.  Also, one this to be aware of with Tortilla Soup is that the more tortillas you add, the thicker the soup will be.  Therefore, I'd recommend starting with about 5 tortillas and work up from there, depending on your likeness.

Enjoy this delicious recipe!

 

Ingredients.

 

Veggies sautéing.

 

Cut up tortillas, ready to jump into the pot.

 

All finished and ready to eat!

Chicken Tortilla Soup by Recipezaar

Ingredients

• 1 cup carrot, diced
• 1 cup celery
• 1 cup onion, diced
• 1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons corn oil
• 4 (15 ounce) cans chicken broth
• 1 (15 ounce) can tomatoes, diced (optional)
• 1 (10 ounce) can Rotel tomatoes & chilies, diced
• 1 (1.25-1 1/2 ounce) packet taco seasoning
• 1 (10 count) package corn tortillas (broken or cut into small pieces)
• 12 ounces chicken meat, poached, diced
• 1 cup milk
• 12 ounces Monterey jack cheese or Mexican blend cheese, shredded
• corn tortilla chips, broken into small pieces

Directions

1. Sauté carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.