Monday, April 11, 2005

Tortilla Soup

Tortilla Soup Recipe

Mexican Soup

Ingredients:
1 cup onion chopped
4 garlic cloves, minced
2 to 4 anaheim or poblano chilis pepper seeded and chopped
1 tablespoon cumin seed
2 tablespoon cooking oil
1 1/2 cups corn kernels (frozen)
3 medium tomatoes chopped
2 (14 1/2-oz) cans reduced-sodium chicken broth
1 1/2 cups coarssely shredded cooked chicken
1/2 cups snipped fresh cilantro
2 cups coarsely crushed corn tortilla chips
optional
1 cup shredded Monterey Jack cheese
Additionnal corn chips
Lime wedges
Fresh cilantro sprigs


Directions:
In a large pot cook chopped onions, garlic, peppers and cumin seed in hot oil about 5 minutes or till tender, stirring constantly. Add corn, tomatoes, chicken broth chicken and the snipped cilantro. Bring the mixture to boiling: reduce heat. Simmer, covered, for 10 minutes.
To serve, divide crushed torltilla chips among 6 soup bowls.
Ladle soup atop chips. Garnish each bowl of soup with shredded cheese, extra tortilla chips, lime wedge and fresh cilantro. If desired. Makes 6 main-dish servings.
Nutritional/Serving Info:

Comments:
I have done this soup using cooked ground beef and red and green peppers.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=14569

0 Comments:

Post a Comment

Links to this post:

Create a Link

<< Home