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Revision as of 21:13, 19 January 2007
, 21:13, 19 January 2007format
__NOTOC__
== Tortilla Soup ==
== Tortilla Soup ==
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=== Ingredients 1: ===
=== Ingredients 1: ===
* 1 - 2 1/2-3lb. chicken, cut-up and skin removed
* 1 - 2 1/2-3lb. [[Recipe Ingredient:=chicken]], cut-up and skin removed
* 2 ribs celery, cut into chunks
* 2 ribs [[Recipe Ingredient:=celery]], cut into chunks
* 1 med. onion, quartered
* 1 med. [[Recipe Ingredient:=onions|onion]], quartered
* 1 large carrot, quartered
* 1 large [[Recipe Ingredient:=carrots|carrot]], quartered
* 2 sprigs parsley
* 2 sprigs [[Recipe Ingredient:=parsley]]
* 2 tbls. chicken soup base
* 2 tbls. [[Recipe Ingredient:=chicken soup base]]
* 1 teas. lemon-pepper seasoniong
* 1 teas. lemon-pepper seasoniong]]
* 1 large clove garlic or granulated garlic to taste
* 1 large clove [[Recipe Ingredient:=garlic]] or granulated garlic to taste
=== Directions: ===
=== Directions 1: ===
Combine all the above in a large stockpot and cover with
Combine all the above in a large stockpot and cover with
water by about 2 inches. Bring to a rapid boil; lower heat to a
water by about 2 inches. Bring to a rapid boil; lower heat to a
into small pieces. Set aside.
into small pieces. Set aside.
=== Ingredients 2: ===
=== Ingredients 2: ===
1 1/2 LBS PEELED POTATOES
* 1 1/2 lbs [[Recipe Ingredient:=potatoes]]
* 1 large can of [[Recipe Ingredient:=creamed corn]]
* 1 10oz. can of Rotel [[Recipe Ingredient:=tomatoes]], crushed
* 1 1/2 cups [[Recipe Ingredient:=half and half]] cream
* 2-4 tablespoons minced [[Recipe Ingredient:=cilantro]]
=== Directions 2: ===
1. In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs
peeled potatoes until tender. Remove from heat. Do not remove the
broth. Mash up the potatoes and add the corn, tomatoes, half and half, and cilantro.
2. Add enough of the reserved chicken broth to thin out the soup to
the desired thickness. Simmer on low for about 15-20 minutes.
Taste and correct seasoning. Be careful of adding too much salt.
=== Ingredients 3: ===
* 1 cup shredded [[Recipe Ingredient:=cheddar cheese]]
* 1 cup shredded [[Recipe Ingredient:=monterey jack cheese]]
* 4-6 [[Recipe Ingredient:=corn tortillas]], cut into 1/4" julienne strips
=== Directions 3: ===
Moments before serving, stir in the cheddar and monterey jack cheese. Continue to simmer until cheese is melted and chicken is heated through. Add the reserved cut-up chicken and corn tortillas.
=== To Serve: ===
=== To Serve: ===
Ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.
Ladle soup into deep bowls. Garnish with a dollop of [[Recipe Ingredient:=sour cream]], chunks of [[Recipe Ingredient:=avocado]] dipped in [[Recipe Ingredient:=lemon juice]], slices of [[Recipe Ingredient:=black olives]] and a small handful of thin corn tortilla strips that have been deep fried.
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[[Recipe Name:=Tortilla Soup]]
[[Recipe Name:=Tortilla Soup]]
[[Recipe Contributor:=KJ Kitchens]]
[[Recipe Contributor:=KJ Kitchens]]
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Soup Recipes]]
[[Category:Soup Recipes]]
