Subject: Tortilla Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 09 2001 - 20:25:51 EDT
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F O O D F U N N Y
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For the sake of reader Ed Marion, I hope this isn't a true food funny:
The first morning after the honeymoon, the husband got up early, went
down to the kitchen, and brought his wife her breakfast in bed.
Naturally, she was delighted. Then he spoke: "Have you noticed what I
have just done?"
"Of course, dear. Every single detail!"
"Good. That's how I want my breakfast served every morning."
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T O D A Y ' S R E C I P E
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This staple of Tex-Mex restaurants is so hearty and filling that you
may want to serve it as a main dish. Traditionally, the tortilla
strips are fried, but my version is quicker, easier, and lowers the
fat content of the recipe.
Tortilla Soup
2 chicken breast halves
4 - 6 cups (1 - 1.5 L) chicken stock
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 green or red bell pepper (capsicum), seeded and chopped
1 jalapeno pepper, seeded and finely chopped
2 - 4 cloves garlic, finely chopped
2 cups (500 ml) fresh or frozen corn kernels
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
For garnish:
6 - 8 corn tortillas, cut into thin strips and toasted in
the oven until crisp
Chopped scallions (spring onions)
Shredded Monterey jack or Cheddar cheese (optional)
Sour cream (optional)
Combine the chicken breasts and chicken stock in a pot and bring to a
simmer over moderate heat. Simmer covered for 20 minutes. Remove the
chicken breasts and allow to cool enough to handle. Remove and
discard the skin and bones, and shred the chicken meat. Meanwhile,
heat the oil in a skillet over moderate heat. Saute the onion,
peppers, and garlic until tender, about 10 minutes. Add the chicken
meat, the onion mixture, and the remaining ingredients to the pot and
simmer 20 to 30 minutes. Garnish with toasted tortilla strips,
scallions, and cheese or sour cream if desired. Serves 4 to 6.
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