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Chicken Tortilla Soup Recipe
1. In a dutch oven over medium heat -- heat:
1 tsp olive oil
2. Add:
1 cup chopped onion
2 garlic cloves -- minced
3. Saut for 2 minutes.
4. Stir in:
2 cup shredded cooked chicken
1 cup frozen kernel corn
1/4 cup dry white wine (or substitute chicken broth)
1 TBS chopped -- seeded jalapeo pepper (omit or add more, according to spiciness preference)
1 tsp ground cumin
1 tsp Worchestershire sauce
1/2 tsp chili powder (may omit -- or add less)
2 (14.5 oz.) cans chicken broth
1 (14.5oz.) can diced -- peeled tomatoes, undrained
1 (10 3/4 oz.) can condensed tomato -- undiluted soup
5. Bring to a boil.
6. Reduce heat -- and simmer for 1 hour.
7. Serve topped with:
1 1/4 cups coarsely crushed tortilla chips
sour cream (non-fat)
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