Blue Tortilla Soup
Source of Recipe
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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