Trudy's tortilla soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine, (2 to 3) |
| 1 | pounds | Boneless skinless chicken breasts, cut in 1/2\" cubes |
| 2 | Poblano peppers, diced | |
| 2 | Anaheim chili pepper, diced | |
| Kernals from 1 ear of fresh corn | ||
| 1 | large | Tomato, diced |
| ½ | large | Onion, diced |
| 2 | Cloves garlic, finely chopped | |
| ½ | tablespoon | Ground cumin |
| ½ | tablespoon | Ground black pepper |
| 1 | tablespoon | Chicken base, * see note |
| 1 | tablespoon | Salt or to taste |
| 1½ | Bay leaves | |
| 15 | ounces | Tomato juice |
| 3 | quarts | Water |
| Monterey jack or cheddar cheese and tortilla chips for garnish | ||
Directions
In a soup or stock pot, melt the margarine and add the next seven ingredients. Saute until the chicken is cooked, the veggies are tender and the onion transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3½ quarts.
NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in jars at supermarkets. The 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas zeiss@...
Recipe by: Trudy's Restaurant
Posted to MC-Recipe Digest V1 #480 by kmeade@... (The Meades) on Feb 11, 1997.