T
Terry Pogue
Guest
The recipe doesn't say but you can put some tortillas in the soup and
they will dissolve and help thicken it and then fry some tortilla
strips until crisp to use as a garnish.
terry
Houston's Tortilla Soup
Published in: Houstons
3 pounds chicken -- cutaup and skin removed
2 rib celery -- cut into chunks
1 medium onion -- quartered
1 large carrot -- quartered
2 sprig parsley
2 tablespoons chicken soup base
1 teaspoons lemonapepper seasoniong
1 large clove garlic or granulated garlic to taste
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.
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:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2a4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to the
desired thickness. Simmer on low for about 15a20 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 cutaup chicken
4a6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
through.
To Serve:
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
Exported from A Cook's Books -- Recipe management for Macintosh
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they will dissolve and help thicken it and then fry some tortilla
strips until crisp to use as a garnish.
terry
Houston's Tortilla Soup
Published in: Houstons
3 pounds chicken -- cutaup and skin removed
2 rib celery -- cut into chunks
1 medium onion -- quartered
1 large carrot -- quartered
2 sprig parsley
2 tablespoons chicken soup base
1 teaspoons lemonapepper seasoniong
1 large clove garlic or granulated garlic to taste
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.
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:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2a4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to the
desired thickness. Simmer on low for about 15a20 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 cutaup chicken
4a6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
through.
To Serve:
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/