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    CHICKEN TORTILLA SOUP


    Source of Recipe


    rc

    List of Ingredients




    2 lb. chicken breast, browned or roasted & diced
    2 cans cream of chicken soup*
    2 cans chicken broth
    1 yellow or white onion, diced
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 bag frozen corn (8-12 oz.) or canned corn
    1 can white hominy
    1-2 cans black beans
    1 can diced tomatoes
    1 can diced tomatoes with green chiles
    1/2 lime, squeezy-squeezed for juice
    1/2 bunch cilantro, finely chopped
    1 bunch green onions, finely chopped
    1 pkg corn tortillas (12-18 tortillas)
    4 cloves garlic, minced
    LOTS of cumin
    Black pepper
    Lemon pepper
    Salt
    Paprika
    Sour cream*
    Colby-Jack cheese*
    Cooking spray or canola oil

    *May be omitted for lower calorie recipe


    Recipe



    1. Spray or oil pan. Turn heat on medium-high. Add onions, peppers, corn, & beans. Cook till tender. Add garlic & stir for a few minutes longer. Turn off heat & let sit.
    2. In big pot, add chicken, cream of chicken soup & diced tomatoes (not drained). Squeeze that lime juice on in the pot, too.
    3. Add all veggies from pan to pot. Stir well.
    4. Slice tortillas into 1�x1� squares, then add to pot. If you like, you may also slice other tortillas into fine strips, sprinkle with paprika & toast on pan in oven�.these look oh-so-nice when served on hot bowl of soup.
    5. Add cumin. Add more cumin. Little bit of salt & lots of pepper. Gotta love that lemon pepper, too. Add paprika for a little spice.
    6. Allow to boil, then turn down & let sit..
    7. Serve soup with dollop of sour cream, grated Jack cheese�.and perhaps even toasted tortilla strips, if you like!



 

 

 


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