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    Mason Jar Tortilla Soup


    Source of Recipe


    Internet Copycat Recipe

    List of Ingredients




    1 small green bell pepper, cut into chunks
    1 medium yellow onion, cut into chunks
    1/2 pound celery, cut into 1 inch pieces
    1/2 pound carrots, cut into 1-inch pieces
    1/3 cup cilantro leaves, whole
    1 tablespoon minced garlic
    2 teaspoons chili powder
    2 teaspoons cumin
    1 1/2 teaspoons cracked black pepper
    2 sticks butter, plus 2 tbsp butter divided
    1/3 cup olive oil
    10 ounces corn tortillas
    3 quarts water
    4 ounces chicken stock, seasoned
    1/3 cup flour
    1 1/4 pounds tomatoes, peeled and coarsely chopped
    2 pounds boneless skinless chicken breasts, grilled and diced into 1/4 inch cubes
    Fried corn tortilla strips (1/8-by-1-inch)
    grated Cheddar cheese, for garnish

    Recipe



    Place bell pepper, onion, celery, carrots and cilantro in food processor and finely chop; set aside in a large bowl.

    In a small bowl, combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables. Melt 1 stick plus 2 tablespoons butter and olive oil in large pan over medium heat. Add vegetable mixture and saut�, stirring often, until vegetables are transparent and lightly browned.

    Finely chop the 10 ounces of tortillas in food processor and add to vegetable mixture; saut� over medium heat until soft. Transfer mixture to a large pot over medium heat. Add water and chicken base, mixing until chicken base is dissolved.

    In a large skillet over medium-high heat, melt remaining 1 stick butter and whisk in flour. Cook 2 to 3 minutes, while whisking, to make a roux. Add roux to soup; stir and let simmer 20 minutes. Stir in chopped tomatoes, then diced chicken; cook until heated through. Ladle soup into bowls and sprinkle with tortilla strips and grated cheese. Makes 1 gallon.

 

 

 


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