Tortilla soup 2

Yield: 12 Servings

Measure Ingredient
3 pounds Chicken pieces
16 cups Water
1 teaspoon Celery seed
1 teaspoon Black peppercorns
2 \N Garlic cloves, peeled
1 pounds Tomatoes (canned), whole, peeled (do not drain; reserve the liquid)
1 \N Onion, cut into 1/2-inch pieces
1 \N Green pepper, cut into 1/2-inch pieces
3 \N Sprigs fresh cilantro
½ teaspoon Cumin, ground
¼ teaspoon Cayenne or chili powder
¼ teaspoon Ground white pepper
1 \N Garlic clove, minced
10 ounces Corn, frozen
4 \N Green onions, coarsely chopped
\N \N Salt
1 cup Rice, cooked (cook about 3 oz of raw rice to get that much cooked rice)
2 teaspoons Parsley, minced
4 ounces Tortilla chips
½ pounds Cheddar cheese, grated

Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool.

Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes.

Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.

Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese.


* A spicy soup with cheese, tomatoes and corn -- This is a recipe from Salmagundi, a San Francisco soup restaurant chain.

* I usually make this with leftover chicken. You don't actually need a whole chicken worth, even a small amount will do. In this case, I use a mixture of chicken broth and water (about ⅔ chicken broth) for the liquid.

: Difficulty: easy.

: Time: 2 hours, most of it simmering.

: Precision: approximate measurement OK.

: Vicki O'Day

: Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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