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Jun 7, 2016 9:15 AM

Recipe: Homemade Weed Chicken Tortilla Soup

Weed chicken tortilla soup is an extremely delicious alternative to any ordinary chicken or vegetable soup. This blend of vitamins and marijuana will energize you for the whole day and bring as much joy as, for instance, smoking your favorite Sour OG strain. Yes, smoking the Sour Lemon OG strain can make you feel creative and full of energy. Nevertheless, such strains as Lemon OG cannot compare to the flavorful and potent weed chicken tortilla soup.

Tips Before You Start

The weed chicken tortilla soup we are going to cook today is an 8-servings Mexican dish, which is a perfect option for dinner. It can be served with jalapeno cornbread as a side dish. The spicy contents of this soup allow you to use cannabis-infused olive oil without worrying about its specific taste and smell. The chili powder and red onion will easily mask them and make you forget about the cannabis aftertaste. Moreover, the recipe is very easy and, believe us, cooking weed chicken tortilla soup is really fun! Are you ready to start? Let us see what we need.

Equipment Needed

Oven

Small mixing bowl

Medium mixing bowl

Baking sheet

Large pot

Ingredients

5 organic whole corn tortillas

3 cloves garlic

2 whole chicken breasts (boneless and skinless)

2 boxes chicken stock (low-sodium)

2 15-oz cans black beans (drained)

1 10-oz can “Rotel” tomatoes and green chilies (mild)

1 Spanish onion (medium)

1 red bell pepper

½ green bell pepper

3 cups water (hot)

3 tablespoons cannabis-infused olive oil

3 tablespoons tomato paste

3 tablespoons organic cornmeal/masa

1 and ½ teaspoon cumin

1 and ½ teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon salt

Ingredients for Garnish

1 red onion

1 avocado

Monterey Jack cheese

Sour cream

Salsa/Pico de Gallo

Cilantro

Instructions

  1. Preheat the oven to 375 degrees.
  2. First of all, we are going to prepare the garnish. Dice red onion and avocado. Put them in a medium mixing bowl.
  3. Grate some Monterey Jack cheese and add it to the onion and avocado mixture.
  4. Put salsa and cilantro in this bowl too.
  5. Add some sour cream to the mixture, stir it well, and set the garnish aside.
  6. Take a small bowl and mix cumin, garlic powder, black pepper, chili powder, and salt in it.
  7. Take chicken breasts and drizzle them with 1 tablespoon of cannabis-infused olive oil.
  8. Then, sprinkle the chicken with the spice mix from the small bowl. A tip here: Do not forget to do this on the both sides of the chicken.
  9. Keep the rest of the spice mix aside.
  10. Put the spiced and greased chicken breasts on a baking sheet.
  11. Put the baking sheet into the oven for 20-25 minutes. A tip here: You should make sure the chicken is cooked thoroughly.
  12. Once the chicken is ready, remove the baking sheet from the oven and let the chicken breasts cool down.
  13. Meanwhile, dice Spanish onion, red bell pepper, and half of green bell pepper.
  14. Mince garlic.
  15. Take a large pot and pour 2 tablespoons of cannabis-infused olive oil into it.
  16. Place the pot on the stove and turn on medium heat.
  17. Once the oil is preheated, add the diced onion, red and green pepper, and minced garlic.
  18. Stir the mixture and add salt and pepper to taste.
  19. Shred the cooled off chicken breasts into long and thin strips.
  20. Once the bell peppers get soft and onion translucent, add the shredded chicken. A tip here: It usually takes about 5 minutes to cook the vegetables.
  21. Stir the mixture well.
  22. Add the “Rotel” tomatoes and chilies, chicken stock, tomato paste, black beans, and water to the vegetable and chicken mixture.
  23. Bring the mixture to a boil.
  24. Then, reduce the heat and let the mixture simmer for 45 minutes. A tip here: Do not cover the pot.
  25. Take whole corn tortillas and cut them into uniform strips of about 2 inches. Put them aside.
  26. Mix cornmeal or masa with a small amount of warm water. Make sure you get a smooth paste.
  27. Pour the paste into the pot with the soup.
  28. Simmer the soup for 30 more minutes. A tip here: Do not forget to stir the soup occasionally.
  29. Then, taste the soup and add some chili powder or salt if necessary.
  30. Remove the soup from heat and let it sit for 5 minutes.
  31. Add the tortillas strips to the soup and let it sit for 5 more minutes.
  32. Ladle the soup into the bowls and top each serving with the garnish you have prepared beforehand.

Voila! Your delicious and potent dinner is ready. Remember to consume it responsibly. Have a nice meal!

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