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Tortilla Soup -2
Recipe By : alcaeis@bilbo.pic.net
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Chicken Breast Filets -- (1 - 2 pounds)
1 Onion -- minced
2 Buds Garlic
2 Cans Jalapeno Pinto Beans -- (fx. Ranch Style bra
2 Cans Diced Tomatoes -- (the stewed kind)
5 Tblsps. "Mexene" Chili Seasoning -- (similar to chili po
2 Tblsps. Flour
1 Tsp. Cumin
1 Tsp. Salt
2 Tsp. Sugar
1 Fresh -- jalapeno
1 Small Pckg Tortillas -- (flour or corn)
Crisp Tortilla Chips And Grated Cheese -- for
garnish
------------Additional Garnish------------
Chopped Cilantro -- optional
Sour Cream -- optional
In a large pot, boil chicken with onion until tender (10
minutes). Remove chicken and reserve stock. Add beans and
tomatoes to pot (do not drain).
In a measuring cup, mix dry ingredients, add just enough water to
make a paste and make sure all lumps are stirred out. Pour into pot.
Add 2 cans of reserved chicken stock to pot.
Float jalapeno and garlic buttons.
Bring to a boil for 30 minutes then reduce heat and simmer an
hour.
While waiting for the pot to boil shred chicken into bite size
chunks and add back to pot.
(The soup actually tastes better the next day, I often plan
to serve it tomorrow) Just before serving, cut tortillas in
half, then cut the halves into 1 inch strips. Add to simmering
pot.
Spoon into bowls garnish with a few crisp tortilla chips and
grated cheddar. A dollop of sour cream and a few cilantro leaves
are also good.
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NOTES : We've replaced our traditional winter chili with this tortillas
soup.
It has alot less fat and is still a "chill chaser"!
(Serves a family of four 2 meals)
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