Difference between revisions of "Directory:KJ Kitchens/Tortilla Soup"
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== Tortilla Soup == | == Tortilla Soup == | ||
| − | <!-- | + | <!--Long Adsense--> |
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=== Ingredients 1: === | === Ingredients 1: === | ||
| − | * 1 - 2 1/2-3lb. chicken, cut-up and skin removed | + | * 1 - 2 1/2-3lb. [[Recipe Ingredient:=chicken]], cut-up and skin removed |
| − | * 2 ribs celery, cut into chunks | + | * 2 ribs [[Recipe Ingredient:=celery]], cut into chunks |
| − | * 1 med. onion, quartered | + | * 1 med. [[Recipe Ingredient:=onions|onion]], quartered |
| − | * 1 large carrot, quartered | + | * 1 large [[Recipe Ingredient:=carrots|carrot]], quartered |
| − | * 2 sprigs parsley | + | * 2 sprigs [[Recipe Ingredient:=parsley]] |
| − | * 2 tbls. chicken soup base | + | * 2 tbls. [[Recipe Ingredient:=chicken soup base]] |
| − | * 1 teas. lemon | + | * 1 teas. [[Recipe Ingredient:=lemon pepper]] seasoniong |
| − | * 1 large clove garlic or granulated garlic to taste | + | * 1 large clove [[Recipe Ingredient:=garlic]] or granulated garlic to taste |
| − | === Directions: === | + | |
| + | === Directions 1: === | ||
Combine all the above in a large stockpot and cover with | 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 | water by about 2 inches. Bring to a rapid boil; lower heat to a | ||
| Line 34: | Line 48: | ||
into small pieces. Set aside. | into small pieces. Set aside. | ||
=== Ingredients 2: === | === Ingredients 2: === | ||
| − | 1 1/2 | + | * 1 1/2 lbs [[Recipe Ingredient:=potatoes|[[potato|potatoes]]]] |
| − | + | * 1 large can of [[Recipe Ingredient:=creamed corn]] | |
| − | + | * 1 10oz. can of Rotel [[Recipe Ingredient:=tomatoes]], crushed | |
| − | + | * 1 1/2 cups [[Recipe Ingredient:=half and half]] cream | |
| − | + | * 2-4 tablespoons minced [[Recipe Ingredient:=cilantro]] | |
| + | === Directions 2: === | ||
| + | 1. 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 corn, tomatoes, half and half, and cilantro. | ||
| + | |||
| + | 2. 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. | ||
| + | === Ingredients 3: === | ||
| + | * 1 cup shredded [[Recipe Ingredient:=cheddar cheese]] | ||
| + | * 1 cup shredded [[Recipe Ingredient:=monterey jack cheese]] | ||
| + | * 4-6 [[Recipe Ingredient:=corn tortillas]], cut into 1/4" julienne strips | ||
| + | === Directions 3: === | ||
| + | Moments before serving, stir in the reserved cut-up chicken, cheddar and monterey jack cheese. Continue to simmer until cheese is melted and chicken is heated through. Add the corn tortillas. | ||
=== To Serve: === | === 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. | + | Ladle soup into deep bowls. Garnish with a dollop of [[Recipe Ingredient:=sour cream]], chunks of [[Recipe Ingredient:=avocado]] dipped in [[Recipe Ingredient:=lemon juice]], slices of [[Recipe Ingredient:=black olives]] and a small handful of thin corn tortilla strips that have been deep fried. |
| − | |||
---- | ---- | ||
[[Recipe Name:=Tortilla Soup]] | [[Recipe Name:=Tortilla Soup]] | ||
[[Recipe Contributor:=KJ Kitchens]] | [[Recipe Contributor:=KJ Kitchens]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
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Latest revision as of 00:40, 25 February 2007
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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 1:
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 [[Recipe Ingredient:=potatoes|potatoes]]
- 1 large can of creamed corn
- 1 10oz. can of Rotel tomatoes, crushed
- 1 1/2 cups half and half cream
- 2-4 tablespoons minced cilantro
Directions 2:
1. 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 corn, tomatoes, half and half, and cilantro.
2. 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.
Ingredients 3:
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 4-6 corn tortillas, cut into 1/4" julienne strips
Directions 3:
Moments before serving, stir in the reserved cut-up chicken, cheddar and monterey jack cheese. Continue to simmer until cheese is melted and chicken is heated through. Add the corn tortillas.
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
