Directory:KJ Kitchens/Tortilla Soup
Tortilla Soup
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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.
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KJ Kitchens
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.