Old 04-12-2015, 21:21   #1
PSM
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Tortilla Soup

Mostly made with home grown or local stuff. Slow cooked all day (range top) and poached the chicken breasts in the soup. Shredded and returned them to the soup about 3 hours before dinner.

Pat
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File Type: jpg Tort Soup.jpg (47.2 KB, 42 views)
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Old 04-12-2015, 21:50   #2
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Last edited by Lionshare; 07-20-2020 at 14:23.
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Old 04-12-2015, 22:50   #3
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Quote:
Originally Posted by Jakedeep View Post
I would have skipped the Sour Cream in favor of more chicken .

Looks awesome though - how much did you make?

Jake
I actually took some chicken out for the pic. I put it back.

I made a lot. It pretty much filled whatever the Le Creuset "F" size is. I'd guess the F is 5 or 6 quarts, so a little less than that.

We freeze the leftovers for RVing.

Pat
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Old 04-13-2015, 08:55   #4
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Recipe?

TR
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Old 04-13-2015, 11:08   #5
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Recipe?

TR
Roughly,

Tortilla Soup:

5 cups of Chicken Stock
2 lbs whole tomatoes, peeled and mashed a little
1 to 2 cups of Enchilada Sauce (Basic recipe below)
Chopped Green Peppers (I used about 5 oz of Big Jims)
1 Onion, chopped
2 cups corn
Garlic, minced (I used six cloves)
1 to 2 teaspoons Cumin
1 Bay leaf
Chili Powder (I went light here with only 1 teaspoon since it was fresh Hatch Chili Powder and I’m not used to cooking with it yet. I could have used more, though.)
Salt and Pepper to taste

Bring all the above to a light boil and drop in a couple of boned chicken breasts. Don’t let it boil again after the chicken goes in. I usually make this in a crock-pot, but it was cloudy yesterday (off-grid) so I simmered it for about 8 hours. After about 3 or 4 hours, I removed the breasts, shredded them, and returned them to the pot.

Before serving, I fried up several Guerrero corn tortillas. Bagged chips would probably be fine, too.

Serve with chopped cilantro and shredded cheese. (I put the cheese on after the picture.)

************************************************** *************

Enchilada Sauce:

1 Cup Chicken Stock
8 oz Tomato Sauce
¼ cup Water
2 ½ Tablespoons Chili Powder
¼ chopped onion
2 cloves Garlic
¼ teaspoon Cumin
1 teaspoon Salt
Black Pepper to taste

Pat
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Last edited by PSM; 04-13-2015 at 12:53. Reason: forgot the corn
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Old 04-20-2015, 18:21   #6
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Chili Powder (I went light here with only 1 teaspoon since it was fresh Hatch Chili Powder and I’m not used to cooking with it yet. I could have used more, though.)



Pat
Looks good, I love a good tortilla soup. Where'd you get the Hatch chili powder?
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Old 04-20-2015, 18:51   #7
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Where'd you get the Hatch chili powder?
Hatch, NM.

Pat
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Old 04-20-2015, 18:53   #8
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Hatch, NM.

Pat
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