Soup Recipes EH Education Workshop January 2007.pub
Short Description
Chicken Noodle Soup in Crock Pot. Submitted by Pat Brouwer. 5 cups hot water. 2 Tb. chicken bouillon granules or 2 chicken bouillon cubes …
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Content
Tortilla Soup
Submitted by Sande Martin
1 large onion, chopped
1 Tb. ground cumin
1 Tb. cooking oil
2 14 oz. cans reduced-sodium chicken broth
1 28 oz. can fire-roasted diced tomatoes
4 cups chopped cooked chicken
1 10 oz. package frozen sweet whole kernel corn
2 4 oz. cans diced green chili peppers
Corn tortilla chips
In a 5-6 quart Dutch oven cook onion and cumin in hot oil over medium
heat for 5 minutes or until tender, stirring frequently. Carefully add broth,
undrained tomatoes, chicken, corn, and undrained chili peppers. Bring to
boiling; reduce heat. Simmer, covered, for 15 minutes. Season to taste
with salt and ground black pepper. (You can continue to simmer soup
longer if desired. This will tenderize chicken and meld flavors even
further.) Ladle into bowls and top with tortilla chips.
Optional Garnishes: Shredded Monterey Jack cheese, snipped fresh
cilantro, lime wedges, and/or thin wedges of avocado or grape tomatoes.
Bring on the Heat: Spice this up by adding 1-2 teaspoons hot chili powder
along with the cumin, or serve with bottled hot pepper sauce.
A Note on Tomatoes: Muir Glen brand makes Fire-Roasted Diced Tomatoes.
You…
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