Chicken tortilla soup can be prepared in many different ways. This article covers one recipe idea that you can consider. Spices like cumin and chili powder can be removed, or replaced by other ones, according to taste. Many chicken tortilla soup recipes include corn as an ingredient, however, it is not included in this particular one. Hominy is also a kind of corn that has been treated, and some recipes also mention it (sometimes along with regular corn). Chicken breast without bones or skin can be used for a version that is lower in fat and cholesterol, however, other kinds of chicken meat can be used.
Ingredients
1 onion, small, chopped
1 garlic clove, crushed
2 tbsp. olive oil
juice of 1 lime
4 oz. chopped green chile peppers, not drained
21 oz. chicken broth (or 2 cans)
11 oz. beef broth
2 cans cream of chicken soup
10 oz. cooked chicken, cut into small cubes
1 c. water
1 tsp. ground cumin
1 tsp. chili powder
6 corn tortillas, cut in 1/2 inch pieces
12 oz. shredded cheese
Directions
On medium heat, warm up the olive oil in a large pot. Then add the garlic and onion and saute them until they are tender. Add the rest of the ingredients, other than the last two. Bring the soup to a boil, and then lower the heat and allow it to simmer for 15 minutes. Finally, add the tortillas and cheese, and let it continue simmering without being covered. When the cheese has melted, remove the chicken tortilla soup and serve it hot.
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