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We're having a pot luck dinner tonight at work and this will be what Im bringing. Fowl Tortilla Soup, scooped into a bowl and topped with corn tortilla strips, sour cream, shredded Mexican cheese, and avacado.
The makings;

Pull the baked seasoned duck breast out if the oven and look who shows up, they likely the duck;

Shredded duck ready to go in the pot;

Boil then simmer;

And what it will look Luke topped out ready to go.

that looks awesome.

This is one of those great cold weather dishes.

I see tapatalk hates you as much as it does me.

Yep my fat finger typing doesn't help

RickC wrote:Yep my fat finger typing doesn't help

I mean how it jumbles up the order of the pictures from how you intended.

I'm amused that the dogs are under the "boil then simmer" caption

Ah yeah, and of course I have no edit ability after a reply.
Assa the Bully would make a meal or four not so much with the wifes Shiz Zu(sp)

If you don't mind, post up the ingredients for the soup when you have time. I love tortilla soup.

assateague wrote:If you don't mind, post up the ingredients for the soup when you have time. I love tortilla soup.

I got this of the Tasty Kitchen http://tastykitchen.com/recipes/main-co ... a-soup-17/

Ingredients
2 whole Boneless, Skinless Chicken Breasts ( I had doubled this for the pot luck at work and used about 10 various duck breasts )
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
_____
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

And the result after shift. I think they liked it.

Thanks!

Your welcome enjoy! Oh and add spices to your own,taste. I found what that recipe called for was a bit light for my tastes, but I grew up in Houston's Little Mexico.

Truthfully, they should probably just have a "Little Anglo" neighborhood, to more accurately reflect reality.

Not far from it but Houston is still better than most of the other big cities in the state. The oil business helped in that regard there.