| T O P I C R E V I E W |
| bramble |
Posted - Feb 14 2007 : 08:45:25 AM
Since I'm making this for the third time, thought I'd share: The original recipe was in the Feb Country Home but we like FLAVOR so here's the tweaked version!
1 lg. onion chopped
1/4@ green, red and yellow peppers, chopped
1 -2 Tbsp. cooking oil
1 TBsp. ground Cumin
1 TBsp. ground coriander
1 32oz Organic Chicken Broth (Trader Joe's)
1 28 oz. can fire roasted diced tomatoes ( home canned is fine, just pulse in food processor to reduce bulk)
3/4 cup corn (I use frozen)
2 4 oz. cans green chiles
2 -4 cups shredded cooked, shredded chicken, seasoned with fajita spice
In large pan, sautee onion and peppers in oil until tender. Add chicken broth, tomatoes, chicken, corn, green chiles, and spices.
Simmer for 15 minutes, season with salt and black pepper. Continue simmering or serve. This can be made a day ahead and reheated to serve, the flavours seem to blend nicely.
Preheat hot oven (375-400).Cut tortillas into strips, place tortillas on non stick cookie sheet and spray with cooking spray, sprinkle with 1-2 tsp. fajita seasoning. Place in oven for 5-10 minutes to crisp and remove.
Serve soup, and top w/ tortillas and shredded Monterrey Jack cheese and /or with a dollop of guacamole and sour cream.
Or if you want the lowfat version skip guac and sour cream and squeeze some lime wedges into the soup. Happy eating!
with a happy heart |
| 6 L A T E S T R E P L I E S (Newest First) |
| herbquilter |
Posted - Mar 14 2007 : 12:30:33 PM
Here's our version of Chicken Tortilla Soup
Chicken Tortilla Soup
This makes a huge batch and obviously can be cut in half or quartered. All of the ingredients can be adjusted to what you have on hand and your families likes. I am a “dump cook”, meaning a little of this, some of that. So this recipe is not exact, just have fun and enjoy.
I pressure canner at 10 lbs. of pressure for 1 ½ hours. This made all the soup our family could eat for two meals and 14 quarts for the pantry.
My sister-in-law once made a pumpkin soup for us. Though it was unusual, it is the perfect compliment to a mildly spicy soup. Sautéing the spices with the onion and garlic brings out the essential oils and flavor.
We serve this in bowl and everyone put in their own crushed tortilla chips, cheddar cheese or sour cream. Along with a green salad this makes a great meal.
10 lbs thighs 1 ½ to 2 gallons water
Cook over a medium heat until the meat falls from the bone. Then remove the chicken and set aside to cool.
Sauté in a little oil until soft and flavorful:
4 large onions, chopped 1 head of garlic cloves, minced
1 Tablespoon cumin 3 Tablespoons chili powder
Add:
Chicken bouillon to taste 2 jalapeño peppers, seeded and finely chopped
4 cups chopped pumpkin or winter squash 1- #10 can diced tomatoes and juice
3 green peppers, chopped 3 medium zucchini, coarsely chopped
Cook until all vegetables are tender.
Add:
2 large bunched cilantro, chopped 1 quart corn
1 quart cooked kidney beans
Adjust seasoning and serve.
ENJOY!
Blessings,
Kristine ~ Mother of Many & Herbalist
www.herbalmomma.com
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| blueroses |
Posted - Mar 14 2007 : 11:26:54 AM
Hey Cheryl,
Me too! I just printed it off. Sounds delish. Thank you, Bramble.
"You cannot find peace...by avoiding life."
Virginia Woolfe |
| Naturecraft |
Posted - Mar 14 2007 : 07:58:41 AM
bramble-
I just found this recipe. I love chicken tortilla soup!  I am going to make it this weekend. YUM, sounds good, wish I had some for lunch today.
Thanks,
Cheryl |
| Nance in France |
Posted - Feb 15 2007 : 10:14:04 AM
Brqmble, BIG HUGS to you for sharing the recipe! Certainly easier than having us all over for dinner (but less fun, too; ha!). Bon appetit to everyone. Nance |
| KYgurlsrbest |
Posted - Feb 14 2007 : 8:23:29 PM
Bramble! This is the magazine that had the recipe for homemade tortilla strips (and chips)....I've been thinking about this almost every day, trying to remember where I saw it. Lesson to self: I get too many magazines!!!!
Thanks for sharing this recipe--sounds good and I imagine I can smell it simmering!
Just think of all of the roads there are...all of the things I haven't seen....yet. |
| Ronna |
Posted - Feb 14 2007 : 7:42:28 PM
Since you mentioned Trader Joe's chicken broth, have you tried their canned corn? It's the best ever and less pricey than Niblets. Think it's 69 cents a can. My sister used to take a case home to TN with her whenever she was in CA to visit. We waited forever to get a store in Reno and it's always crowded. Xlnt products at better than supermarket prices. Lots of organics for those who buy only organic.
Ronna |
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