| Home | Recipes | Profile | Register | Login | Favorites | Add Recipe |
Tortilla Soup |
|||||||
| Submitted by: Admin on 02/27/2008 | |||||||
|
|||||||
Rating |
|||||||
|
|
|||||||
Ingredients1 tbl. butter2 tbl. olive oil, divided 1 frozen pkg. multicolor julienned bell peppers 1 c. chopped onion 1/2 tsp. cilantro 2 cans - 14 oz. - chicken broth 2 tsp. crushed garlic 2 c. cooked diced chicken 1 c. salsa 1 can petite diced tomatoes w/ juice 1 can, drained, mild chilies 1 c. whole kernal corn corn tortillas - cut 2 to 3 in 1/2" strips Mexican blend shredded cheese sour cream, optional DirectionsMelt butter with 1 tbl. oil in lg. saucepan over medium heat. Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender. Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil. Reduce heat to low and cook for 5 minutes.Heat 1 tbl. oil in med. skillet over med. high heat. Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet and place on paper towels to drain. Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream. Serves about 5 to 6. CommentsFor James who is wanting a "tortilla soup" recipe in the 2/26 newsletter.What's Cookin' Salsa Recipes Chris in NM ServingsServes 5 to 6 |
|||||||
Comments |
|||||||
Post Comment |
|||||||
| Links |
| Environmental Articles |
| Daily Recipe Exchange Newsletter |
| Kitchen Store |
| Grocery Store |
| Aviation Articles |
| Calorie Counter |
| Prepared Pantry |
| Food Articles |
| Credit Card Articles |
| Garden Articles |
| Law/Legal Articles |
| Internet Safety & Articles |
| Pet Articles |
| Cookbooks |
Script by RECIPE SCRIPT