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Directory:KJ Kitchens/Tortilla Soup (view source)
Revision as of 20:57, 19 January 2007
, 20:57, 19 January 2007intermediate save
== 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.
----
[[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.
<!--Short Adsense-->
{| align=right
|-
|
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 120;
google_ad_height = 240;
google_ad_format = "120x240_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
|}
=== 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:=]]
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<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.