chicken tortilla soup

when i decided to start gathering for my family's food storage, i did some looking around and checking out all types of food storage calculators and stuff to get some ideas of how to start and what kind of items i should be collecting. and i kept finding that canned meat was bascially on everyone's list. and i'll admit it -- i'm totally grossed out by any manner of canned meat that is not simply white tuna packed in water. so i figured i'd better come up with a handful of meals i can make -- and want to eat -- that use canned meat (ssshhh... don't tell my husband; he'd die). i have made this soup several times and it always gets rave reviews. it's easy, fast and uses basically only staples that you would already have at home.



chicken tortilla soup

so gather up:
- 2 tsp olive oil
- 1 medium onion, chopped (can also use dehydrated onions if you have them)
- 4 garlic cloves, minced or a TBSP or 2 of garlic spice
- 1 medium jalapeno pepper, chopped (if you have it, and if you like it spicy)
- 1/2 green pepper, chopped (you can leave this out if you don't have it at home)
- 2 cans of canned chicken (i like white chunk chicken breast)
- 1 can of corn
- 2 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 4 (14 oz.) cans of chicken broth
- 2 (14 oz.) can diced tomatoes
- 2 (8 oz.) cans tomato sauce

and then you:
- saute the onion, garlic, jalapeno and green pepper in olive oil in a big pot until soft (about 5 min) - dump in all the rest of the stuff and bring to a boil
- then simmer for an additional 45 minutes or so (if you don't have that much time, no worries)

this soup is great served with any or all of the following: tortilla chips, sour cream, shredded cheese, or avocado slices (whatever you've got on hand). you could also toss in some black beans for extra protein.

this recipe makes about 10 servings and is only about 3 g fat per serving - so enjoy!

in case you missed it

for those of you who didn't show, we partied hard with powdered (dry) milk this week. so here's the info you missed:

we taste-tested and the verdict is in - morning moo is (relatively) delicious. it is powdery and when chilled, can just about pass for actual milk.

Q: but my family won't drink the powdered stuff. why should i store it?

A: good question. you can use dry milk in tons more ways than just to pour on cereal or wash down a cookie. you can use it for:

• Mashed potatoes – stir dry milk in with dry potatoes, add milk mix and the water to replace the same amount of milk. (1/8 c. moo milk mix and 1 c. water = 1 c. milk)
• Cream based soups,
• white sauce,
• smoothies,
• Orange Julius,
• Pudding,
• fudgesicles
• Light cream,
• Evaporated milk,
• Sweetened Condensed milk,
• Buttermilk (add lemon juice)

Here are the recipes that were handed out:

GRIDDLE MIX FOR PANCAKES

3 c. flour ¼ c. sugar
1 c. wheat flour 1 T. baking powder
1 c. non-fat dry milk 1 T. baking soda
½ c. cornmeal 1 tsp. salt
½ c. wheat germ (or oat bran or wheat bran flakes)
Optional: add ½ oatmeal and a Tablespoon ground flax)

Mix together and store in a ziplock or airtight container for up to 3 months. Makes about 6c. mix.

***

PANCAKES
2 eggs 1 ½ c. griddle mix
3 T. oil or melted butter ½ c. berries, grated zucchini, or nuts
3/4c. water

Mix together eggs, oil and water. Add the pancake mix and stir until blended. Gently fold in berries or other additions. Cook and enjoy! Makes about twelve 4 inch pancakes.

***

QUICK MIX

(use in place of Bisquick)

8 ½ c. flour 1 tsp. baking soda
4 T. baking powder 1 ½ c .non-fat dry milk
1 T. salt 2 tsp. cream of tartar
2 ¼ c. shortening
(variation: use 4 ¼ c. flour & 4 ¼ c. whole wheat flour. Increase baking powder to 5 T.)

Mix all dry ingredients together. With a pastry blender or heavy duty mixer, cut in shortening, until mixture resembles cornmeal in texture. Makes about 13 cups.

***

GOLDEN CORN BREAD

2 c. Quick mix 2 eggs
½ c. cornmeal 1 c. milk or water
2/3 c. sugar ¼ c. melted butter or margarine

Preheat oven to 350 degrees. Grease a 9 inch square pan. Mix Quick mix, cornmeal and sugar in a bowl. Combine eggs, with milk or water in another bowl. Add to dry ingredients and blend. Add melted butter and stir to blend. Pour into pan and bake 35-40 minutes or until golden brown. Makes 8-10 servings.

***

MAGIC MILK SHAKES

(tastes like a Frosty)

1 ½ to 2 c. ice water 1 tsp. vanilla
1 ½ c. non-fat dry milk 1 to 1 ½ trays of ice cubes
2/3 c. sugar 2 T. vegetable oil
¼ c. unsweetened cocoa 5 second squirt of non-stick spray

Place all of the ingredients into the blender, including the oil and the non-stick spray. (remember your milk is non-fat and the oil is needed to make it creamy and thick, the spray emulsifies it) Use less water for thicker shakes. The blender should be ¾’s full. Place the lid on and process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings.

Variations: add a banana, or a big spoonful of peanut butter, add a few broken red & white candy mints for chocolate mint. For vanilla omit cocoa and reduce sugar to ½ c. and add 1 T. vanilla.

***

PEARL’S PERFECT HOT CHOCOLATE MIX

5 ½ c. non-fat dry milk 1 1/3c. powdered non-dairy creamer
1 ½ c. powdered sugar ½ tsp. salt
½ c. heaping unsweetened cocoa 2 c. instant chocolate milk mix (Nestles)

Mix all ingredients well. Store in air tight container in cool dry place. Mix 1/3c. (or 3 heaping Tbsp.) mix to 1 cup hot water.

***

SWEETENED CONDENSED MILK

(EAGLE BRAND)

On the stove, bring to a boil:
½ c. water 3 Tbsp. margarine
1 c. sugar dash of salt

Stir the mixture every now and then. When it comes to a full rolling boil, remove from heat. Allow to cool slightly. Add 1 c. non-fat dry milk slowly, using a whisk. Stir until smooth. Makes 1 can, store in fridge for 2 weeks or freeze.

Fast Fast Fudge

1 pound powdered sugar (3 ¾ c)
½ c unsweetened cocoa
½ c butter (one stick, unmelted)
½ c reconstituted powdered milk
1 t vanilla extract

Sift powdered sugar and cocoa into bowl. Add butter and milk. Do not stir. Microwave 2 minutes on high. Stir. Add vanilla, stir. Pour into 8” square baking dish. Refrigerate one hour before cutting and serving.
Serves 16
Source: http://www.mormonfoodstorage.blogspot.com/

***

Homemade Cream Style Soup Mix

2 c non-fat dry milk powder

1/2 c plus 2 T cornstarch

1/2 c mashed potato flakes

1/4 c chicken buillion granules

2 T dried vegetable flakes

1 t dried marjoram

1/4 t garlic powder

1/8 t white pepper

In a food processor or blender, combine all ingredients; cover and process until vegetable flakes are finely chopped. Store in airtight container in a cool dry place for up to one year.

Yield: 3 cups total

Use as a substitute for a half a 10-oz can of condensed cream of chicken, mushroom or celery soup. For half of a can of soup, in a microwave safe dish, whisk together 2/3 c water and 3 T soup mix. Microwave, uncovered on high for 2 to 2 1/2 minutes, whisking occasionally. For mushroom soup, add 1/4 c to 1/2 c sauteed sliced mushrooms. For celery, add 1/8 t celery salt or one sauteed sliced or chopped celery rib.

Source: http://www.tasteofhome.com/

for more information on how to use or order "morning moo," click here.