TORTILLA SOUP
Contributed By ???
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
Showing posts with label Recipes - Soups. Show all posts
Showing posts with label Recipes - Soups. Show all posts
Sunday, January 2, 2011
UnStuffed Pepper Soup
UnStuffed Pepper Soup
Contributed By Debbie
3 Bell Peppers Chopped
2 Cans of Tomatoes-Basil, Garlic and oregano
2 Cans of Chicken Broth
2 Cans of Condensed Tomato Soup
1 1/2 cups of Minute Rice.
1 Lb of Hamburger
Brown Hamburger and then add all of the canned goods. Add cooked rice 1/2 hour before serving. I've cooked it all day in the Crock Pot or just on the stove top.
I don't always use as many peppers. I use what I have on hand. I've also cheated and used the can of tomatoes with green chile's in if I do not have enough Peppers
Contributed By Debbie
3 Bell Peppers Chopped
2 Cans of Tomatoes-Basil, Garlic and oregano
2 Cans of Chicken Broth
2 Cans of Condensed Tomato Soup
1 1/2 cups of Minute Rice.
1 Lb of Hamburger
Brown Hamburger and then add all of the canned goods. Add cooked rice 1/2 hour before serving. I've cooked it all day in the Crock Pot or just on the stove top.
I don't always use as many peppers. I use what I have on hand. I've also cheated and used the can of tomatoes with green chile's in if I do not have enough Peppers
Thursday, December 30, 2010
Beefy Pasta Soup
Beefy Pasta Soup
Contributed By Val
10 serving or 2 1/2 quarts, good frozen
1 lb ground beef
2 medium bell peppers. I used red cut into 1 inch chunks
1 medium onion cut into 1 inch chunks
2 cloves garlic, minced
5 to 6 cups water, I used beef broth
2 cans 14 1/2 ounces Italian diced tomatoes, undrained
1 can 6 ounces tomato paste
1 T brown sugar
2 to 3 t Italian seasoning
1 t salt
1/4 t pepper
2 cups uncooked spiral pasta
Croutons optional
In dutch oven or large soup pan cook the beef, bell peppers and onions till beef is no longer pink. Add garlic and cook 1 minute more. Drain. Add water or broth, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta and cook for 10 to 14 minutes till pasta is done, stirring occasionally. Serve topped with croutons if desired.
Contributed By Val
10 serving or 2 1/2 quarts, good frozen
1 lb ground beef
2 medium bell peppers. I used red cut into 1 inch chunks
1 medium onion cut into 1 inch chunks
2 cloves garlic, minced
5 to 6 cups water, I used beef broth
2 cans 14 1/2 ounces Italian diced tomatoes, undrained
1 can 6 ounces tomato paste
1 T brown sugar
2 to 3 t Italian seasoning
1 t salt
1/4 t pepper
2 cups uncooked spiral pasta
Croutons optional
In dutch oven or large soup pan cook the beef, bell peppers and onions till beef is no longer pink. Add garlic and cook 1 minute more. Drain. Add water or broth, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta and cook for 10 to 14 minutes till pasta is done, stirring occasionally. Serve topped with croutons if desired.
Beef Barley Soup
Beef Barley Soup
Contributed By Gigi
This is so good and makes 8 servings
1 T oil
1 lb beef cut into small cubes, I trim all the fat
8 cups water
2 beef boullion cubes
1/2 cup hot water
1 14 oz can stewed tomatoes
1 cup sliced carrots
1 cup chopped onions
1 cup sliced celery
1/2 cup barley
1/2 t salt
1 1/2 t pepper
In a large sauce pan heat oil, over medium heat cook beef stirring often, until browned. Add 8 cups water and bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork tender. With slotted spoon remove meat, cool a little until you can shred it with a fork. In hot water dissolve bouillon and add to sauce pot with stewed tomatoes, carrots, onions, celery, barley. Return meat to pan and cover simmering for 1 1/2 to 2 hours until vegetables are tender. Season to taste with salt and pepper. Can be frozen.
Contributed By Gigi
This is so good and makes 8 servings
1 T oil
1 lb beef cut into small cubes, I trim all the fat
8 cups water
2 beef boullion cubes
1/2 cup hot water
1 14 oz can stewed tomatoes
1 cup sliced carrots
1 cup chopped onions
1 cup sliced celery
1/2 cup barley
1/2 t salt
1 1/2 t pepper
In a large sauce pan heat oil, over medium heat cook beef stirring often, until browned. Add 8 cups water and bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork tender. With slotted spoon remove meat, cool a little until you can shred it with a fork. In hot water dissolve bouillon and add to sauce pot with stewed tomatoes, carrots, onions, celery, barley. Return meat to pan and cover simmering for 1 1/2 to 2 hours until vegetables are tender. Season to taste with salt and pepper. Can be frozen.