Quote:
Originally Posted by The Reaper
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