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The colors of this delicious Mexican soup are as vivid as the colors of the colonial city of San Miguel de Allende in Central Mexico! Once the weather starts getting colder, I love to make a big pot of Tortilla Soup for Sunday dinner and have the rich cumin aroma fill the air. As I sip the soup I'll dream of one day attending an artist retreat in San Miguel where I can paint the colorful doorways all day long!
In a large stock pot, melt butter and combine chicken breasts, chicken broth, onion, stewed tomatoes, paprika, bouillon cubes, salt and pepper. Cover while cooking at low heat, stirring occasionally to keep ingredients from sticking. Cut chicken breasts into bite-size slivers.
After the chicken is cooked thoroughly, and onions are clear, place sour cream into a container with cold water and shake to break down lumps. Slowly pour into pot while stirring to thicken. Afterwards, combine flour and cold water into same container and shake. Again, slowly pour into pot until desired consistency. Continue to cook on low.
- Cook egg noodles per package directions.
- Serve Chicken Paprikash over noodles.
I took Koosje's Sketchbook Skool Kourse "Draw it Like it's Hot" and here is my submission!
I grew up in Philadelphia and Tony's has been a huge part of my growing up. My grandfather managed the place for the owner, my aunt was a Hostess there. Tony's Place was where we went for great food. I live on Long Island now and although there are plenty of places here to get great pizza, no one has tomato pies like Tony's. So I have to make it myself or drive 2 and half hours to get there. This is my version....
One of my favorite dishes to make in the summer is a tomato salad with a variety of multicolored tomatoes, sweet bell pepper, and onion. Typically, I don’t really measure the ingredients I just toss everything in a bowl and add more spices and balsamic vinegar as needed. You can add any kind of tomatoes that you like, or try a variety of sweet bell peppers as well. Sometimes I even add feta cheese or fresh mozzarella. I find that this summer salad improves with age as it marinates in the refrigerator!