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| Home -> [Soups & Stews] -> [Sopa de tortilla Recipe] |
Sopa de tortilla
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| | Chicken (3 lb), cut in | | | -large pieces | | 4
| quart | Water | | 1
| tsp | Celery seeds | | 1
| tsp | Black peppercorns | | 2
| | Garlic cloves, peeled | | 1
| can | Whole peeled tomatoes (1 | | | -lb) -- cut in large chunks | | 1
| | Green bell pepper, cut into | | | -1-in. cubes | | 1
| | Onion, cut into 1-in. cubes | | 3
| | Cilantro | | 1
| | Garlic clove, minced | | 1/2
| tsp | Ground cumin | | 1/4
| tsp | Cayenne pepper | | 1/4
| tsp | White pepper | | 10
| oz | Frozen whole-kernel corn | | 4
| | Green onions, diced | | | Salt | | 1
| cup | Cooked rice | | 4
| | Parsley, minced | | | Tortilla chips | | | Shredded cheddar cheese |
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Procedures:
| 1 | Place chicken, water, celery seeds, peppercorns and garlic in large, heavy saucepan. | | 2 | Bring to boil. | | 3 | Cover, reduce heat and simmer 35 to 45 minutes or until chicken is tender. | | 4 | Remove chicken from broth. | | 5 | When cool enough to handle, bone and cut into 1-inch season to taste with salt. | | 6 | Just before serving, stir in reserved chicken, rice and parsley. | | 7 | To serve, spoon soup into flameproof tureen or crock. | | 8 | Top with tortilla chips and cheese. | | 9 | Place under broiler, if desired, just until cheese melts. | | 10 | Makes 6 to 8 servings |
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