Poncho's Potted Pollo
Source of Recipe
Price Chopper
Recipe Introduction
A Chicken, Salsa and Tortilla Soup
List of Ingredients
2 lbs. boneless, skinless chicken breast, trimmed and diced
1 tablespoon olive or corn oil, once around the pan
3 cloves garlic, minced
1 yellow skinned onion, chopped
2 jalepeno or serrano peppers, seeded and finely chopped
1 14 oz. can diced tomatoes
1 14 oz. can tomato puree
1 15 oz. can no fat chicken broth
1 /4 cup cilantro leaves, a handful, chopped
Coarse salt, to taste
1/3 cup vegetable or corn oil, four or five times around the pan
6 fresh corn tortillas, found on the dairy aisle of the market
Shredded Mexican cheese blend, Monterey Jack or Cheddar Cheese
Recipe
In a deep skillet or pot over medium high flame cook chicken in oil until it begins to brown, three to five minutes. Add peppers, onion, garlic. Cook another two or three minutes to soften onion. Add tomato products and broth. Season with coarse salt, to taste. Bring to a bubble, reduce heat and simmer.
In a second, smaller skillet, heat 1 /4 inch of vegetable, corn or olive oil over medium to medium high flame. Place tortillas in a pile and slice into 3 /4 inch strips. Fry tortilla strips, a couple of handfuls at a time, for about two minutes to crisp them. Place tortilla strips on paper towels to drain away oil and cool strip-chips.
Stir cilantro into soup and turn off flame.
To serve, cover the bottom of a bowl with tortilla strips. Pour chicken-salsa soup over top. Pile shredded cheese over the soup and melt under broiler to finish.
Makes six big-bowls-full. If cooking for one or two, freeze half a batch of soup and uncooked tortillas, frying strips up, one shredded tortilla to bowl, at time of service.
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