Directory:KJ Kitchens/Tortilla Soup - Revision history

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2007-02-25T00:40:07Z

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2007-01-25T21:25:21Z

Ingredients 2:: interlink

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2007-01-20T12:58:35Z

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2007-01-20T12:56:23Z

Ingredients 1:: cleanup

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New page

== Tortilla Soup ==

{| align=right
|-
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=== Ingredients 1: ===
* 1 - 2 1/2-3lb. chicken, cut-up and skin removed
* 2 ribs celery, cut into chunks
* 1 med. onion, quartered
* 1 large carrot, quartered
* 2 sprigs parsley
* 2 tbls. chicken soup base
* 1 teas. lemon-pepper seasoniong
* 1 large clove garlic or granulated garlic to taste
=== Directions: ===
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
simmer and cook for about 1 hour until chicken is tender and falling
off the bone. Strain and reserve the broth. Tear pieces of chicken
into small pieces. Set aside.
=== Ingredients 2: ===
1 1/2 LBS PEELED POTATOES
1 LARGE CAN OF CREAMED CORN
1 10OZ. CAN OF ROTEL TOMATOES, CRUSHED
1 1/2 CUPS HALF & HALF CREAM
2-4 TABLESPOONS MINCED CILANTRO

=== 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.

----
[[Recipe Name:=Tortilla Soup]]
[[Recipe Contributor:=KJ Kitchens]]
----

[[Recipe Ingredient:=]]

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<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Soup Recipes]]

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 following:

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.

Moments before serving, stir in:

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
reserved cut-up chicken
4-6 corn tortillas, cut into 1/4" julienne strips

Continue to simmer until cheese is melted and chicken is heated
through.

← Older revision		Revision as of 00:40, 25 February 2007
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	__NOTOC__		__NOTOC__
	== Tortilla Soup ==		== Tortilla Soup ==

@@ Line 36: / Line 36: @@
 into small pieces. Set aside.
 === Ingredients 2: ===
-* 1 1/2 lbs [[Recipe Ingredient:=potatoes]]
+* 1 1/2 lbs [[Recipe Ingredient:=potatoes|[[potato|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: ===
 . In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs

@@ Line 54: / Line 54: @@
 * 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.
+Moments before serving, stir in the reserved cut-up chicken, cheddar and monterey jack cheese. Continue to simmer until cheese is melted and chicken is heated through. Add the corn tortillas.
 === To Serve: ===
 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.

@@ Line 26: / Line 26: @@
 * 2 sprigs [[Recipe Ingredient:=parsley]]
 * 2 tbls. [[Recipe Ingredient:=chicken soup base]]
-* 1 teas. lemon-pepper seasoniong]]
+* 1 teas. [[Recipe Ingredient:=lemon pepper]] seasoniong
 * 1 large clove [[Recipe Ingredient:=garlic]] or granulated garlic to taste
 === Directions 1: ===
 Combine all the above in a large stockpot and cover with

@@ Line 1: / Line 1: @@
 __NOTOC__
 == Tortilla Soup ==
-<!--Short Adsense-->
+<!--Long Adsense-->
 {| align=right
 |-
@@ Line 20: / Line 20: @@
 |}
 === Ingredients 1: ===
 * 1 - 2 1/2-3lb. [[Recipe Ingredient:=chicken]], cut-up and skin removed
 * 2 ribs [[Recipe Ingredient:=celery]], cut into chunks
 * 1 med. [[Recipe Ingredient:=onions|onion]], quartered
 * 1 large [[Recipe Ingredient:=carrots|carrot]], quartered
 * 2 sprigs [[Recipe Ingredient:=parsley]]
 * 2 tbls. [[Recipe Ingredient:=chicken soup base]]
 * 1 teas. lemon-pepper seasoniong]]
 * 1 large clove [[Recipe Ingredient:=garlic]] or granulated garlic to taste
 === Directions 1: ===
@@ Line 36: / Line 36: @@
 === Ingredients 2: ===
 * 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: ===
 . 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.
 . 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: ===

@@ Line 1: / Line 1: @@
 == Tortilla Soup ==
 <!--Short Adsense-->
@@ Line 7: / Line 8: @@
 google_ad_client = "pub-5512298628457000";
 google_ad_width = 120;
-google_ad_height = 240;
+google_ad_height = 600;
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+google_ad_format = "120x600_as";
 google_ad_type = "text_image";
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@@ Line 19: / Line 20: @@
 |}
 === 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
 water by about 2 inches. Bring to a rapid boil; lower heat to a
@@ Line 34: / Line 35: @@
 into small pieces. Set aside.
 === Ingredients 2: ===
-1/2 LBS PEELED POTATOES
+* 1 1/2 lbs [[Recipe Ingredient:=potatoes]]
-LARGE CAN OF CREAMED CORN
+* 1 large can of [[Recipe Ingredient:=creamed corn]]
-10OZ. CAN OF ROTEL TOMATOES, CRUSHED
+* 1 10oz. can of Rotel [[Recipe Ingredient:=tomatoes]], crushed
-1/2 CUPS HALF & HALF CREAM
+* 1 1/2 cups [[Recipe Ingredient:=half and half]] cream
--4 TABLESPOONS MINCED CILANTRO
+* 2-4 tablespoons minced [[Recipe Ingredient:=cilantro]]
+=== Directions 2: ===
 === 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.
 ----
 [[Recipe Name:=Tortilla Soup]]
 [[Recipe Contributor:=KJ Kitchens]]
 ----
 <adsense>
 google_ad_client = "pub-5512298628457000";
@@ Line 68: / Line 77: @@
 [[Category:Recipes]]
 [[Category:Soup Recipes]]