Tortilla Soup

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             FOOD FUNNY
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Linda Higley of Spokane, WA writes, "This is a bit of a stretch, but it
is obliquely related to food."

A man was explaining to his marriage counselor how he really loved his
wife, Edith, but he just couldn't drop his mistress, Kate. The marriage
counselor shook his head and said, "You can't have your Kate and Edith too."

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             TODAY'S RECIPE
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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.
Received on Mon Aug 25 21:38:58 2008