Tortilla soup 2

12 Servings

Ingredients

QuantityIngredient
3poundsChicken pieces
16cupsWater
1teaspoonCelery seed
1teaspoonBlack peppercorns
2Garlic cloves, peeled
1poundsTomatoes (canned), whole, peeled (do not drain; reserve the liquid)
1Onion, cut into 1/2-inch pieces
1Green pepper, cut into 1/2-inch pieces
3Sprigs fresh cilantro
½teaspoonCumin, ground
¼teaspoonCayenne or chili powder
¼teaspoonGround white pepper
1Garlic clove, minced
10ouncesCorn, frozen
4Green onions, coarsely chopped
Salt
1cupRice, cooked (cook about 3 oz of raw rice to get that much cooked rice)
2teaspoonsParsley, minced
4ouncesTortilla chips
½poundsCheddar cheese, grated

Directions

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.

NOTES:

* 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