People ask me all the time how I got to know so much about food storage. I tell them that I surround myself with people who know more than me. Really, that is it, well, that and desperation to feed my family inexpensively. I just listen to these wonderfully talented men and women who have incredible amounts of knowledge, I read a lot, and I just try to remember it all.
Basically what I have done, and what you are doing right now by reading this article, is to gather information from many different, and often specialized, sources and share what I have learned with others. This way we can spread information to others that might not have as many resources. The wonderful thing about this is that I don’t need to know everything, I just need to know where to find it or who to talk to.
This is a treasure that a friend shared with me and I am passing it along to you. There isn’t anything in this soup that isn’t food storage friendly, except maybe the corn tortillas, but even they can be frozen or made from scratch if you have a tortilla press. I tried to make corn tortillas from scratch once, but I didn’t have a press and it was not very successful. Get the press if you want to make them; they aren’t very expensive.
Corn Tortilla Chicken Chowder
1 can of Cream of Chicken soup
1 can of Cream of Potato Soup
1 can of Chicken Broth (Swansons)
1 ½ cups of milk
1 small can of diced green chili’s
1 can of Corn
2 cups of shredded chicken breast (canned would be easy)
1 ½ cups of shredded cheddar cheese
4 tortilla’s cut into thin strips
Mix the first 7 ingredients together. Heat over medium heat. Add the cheese and tortilla strips. Cover and simmer for 8 – 10 minutes. Tortillas will plump and soften like a noodle. Serve with crisp tortilla strips on top of soup. Crisp tortilla strips can be found either in the produce section or near the croutons. Or you can cut your tortilla shells into strips with a pizza cutter and then fry them up to make them crisp – or better yet, to make them healthier, you can crisp them up in the oven on broil. Watch them closely so they don’t burn. This is so yummy. Try it in a bread bowl.
Since I mentioned tortillas, let’s talk about flour tortillas. Remember the recipe? Three cups of flour (white or wheat), 1 teaspoon salt, 1 teaspoon baking powder, ¼ cup of oil (I use olive oil) and one cup of warm water. Knead together, let rest for about 10 minutes and cut into 12 rolls about the size of a large walnut. Roll out thin (without using flour) and fry on a dry (no oil) cast iron skillet. Flip when it starts to bubble up. These are delicious.
The reason that I gave you the tortilla recipe again is because you can make your own flour tortilla chips. Using a pizza cutter, cut the cooked flour tortilla shell into strips about ½” wide and one inch long – or in any shape that you want. Lay them on a cookie sheet and lightly mist them with water (LIGHTLY). While they are ever so slightly moist, shake on your preferred seasonings and put in the oven on broil or high. Watch them very closely because they will burn quickly if left too long. Some suggestions of toppings are a mixture of garlic and anything else, seasoned salt, lemon pepper, or if you have a sweet tooth, cinnamon and sugar. Remember that this is a very kid friendly recipe and you can help them with the cooking and baking while teaching them how to make a healthy snack – from your food storage!