Hello all you "Road Warriors" out there and welcome to the Road Recipe Warrior blog. This blog is dedicated to good food and spirits all over the country. The "Flavor of America" during any roadtrip is a memory always worth preserving and what better way to preserve it then to be able to prepare good food from around the country and share them with friends and family during a get together or party, etc. Even prepare them on the road while enroute to your next destination or lounging around for a while in a beautiful resort with the RV. Have a campground "party"!!
Ok let's start by hopping on the road!! Thought I would share a picture of an ultimate road machine, a flashback from the day when muscle cars ruled the way:
This recipe takes soup to a whole new level. Very popular in many restaurants in the Southwest and Southern California.
Chicken Tortilla Soup
8 oz celery, diced
8 oz carrots, diced
8 oz onions, diced
8oz frozen corn
2 small cans diced tomatoes/with chilies
1 8oz can black beans
1 16 oz can crushed tomatoes
2 lb. boneless chicken breasts, grilled than diced.
Grille the chicken breasts in a large lightly oiled skillet. Sprinkle with fajita seasoning. Cook chicken until white all the way through, than remove from pan and cool. In crock-pot, add diced celery, onion, carrots, crushed tomatoes and canned tomatoes with chisel. Dice chicken after cooling and add. Set crock-pot on high and close with lid. Let simmer for 3 hours stirring occasionally. Than add black beans and corn. Cover and continue to simmer on high for 2 more hours. Stir occasionally. Note: if soup begins to look a little watery, add a can of tomato paste. Serve hot. On the Border tortilla chips make a great compliment to this. The soup is hearty enough to dip chips in soup. Recommended wine: A good semi-sweet White Wine or a Sangria. A margarita goes especially well with this. Enjoy!!!!!