Tortilla: Blue Tortilla Soup
Source of Recipe
Recipe By: gijane, from Chef2Chef Newsletter 01/05/04
List of Ingredients
1 quart Chicken stock or broth
1/2 cup V-8 juice
1/8 teaspoon white vinegar
1/2 cup tomatoes chopped
1/2 large jalapeno pepper ribs and seeds removed
2 tablespoons green bell peppers chopped
2 tablespoons red bell peppers chopped
2 tablespoons cilantro chopped
1/2 cup red onions chopped
1/8 teaspoon garlic chopped
2 teaspoons ancho chile powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 pinch white pepper to taste
8 ounces jack cheese grated
12 ounces chicken boneless, cooked
30 blue corn tortilla chips Recipe
Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm.
To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of chicken meat. Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the chicken, then crumble (but not too small) 5 blue corn tortilla chips over the top of the cheese and chicken meat. When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, chicken and tortilla chips. Serve at once.
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