I altered it a little bit to suit my family's needs. The original recipe called for shrimp, but I used rotisserie chicken instead. I don't have exact measurements, but this is kind of what I do: *Start by sautéing one finely chopped onion in a bit of oil (I use about a tablespoon of olive oil and about a tablespoon of butter) in a soup pot over medium heat. Sauté them for about 5 minutes; until the onion is caramelized.
*Then, add one finely chopped garlic and sauté them together for another minute or so.
*Then, add about a cup and a half or so of salsa and a can (16 oz. I believe) of diced tomato until both are warm.
*Then, add "chicken stock" (I add about a gallon of water, chicken bouillon, and salt to taste).
*While waiting for the water to come to a boil, begin shredding a store bought whole rotisserie chicken. When the soup comes to a full boil, I add shredded chicken and corn kernels. My family loves corn, so I use a lot in my soup (about 32 oz.).
*Allow it to simmer for about 15 minutes.
*Add finely chopped cilantro and avocado for those who like it (my little ones don't and I am happy not to share avocado as I love it.) I also serve the soup with tortilla chips.
You can't go wrong with this one. I've made several times already...
I love trying new recipes. My plan is to try a new recipe once a week. Spaghetti, lentil soup, grilled chicken enchiladas, bean tostadas, chicken soup, chili beans, and all of those other things I make regularly get boring. Do you have staples at your house, too?
I found another tasty recipe from Ina Garten, and would like to pass it along. It is hands down the tastiest chicken salad sandwich I've ever tasted (and made):
