Subj : BH&G 2173
To   : ALL
From : DAVE DRUM
Date : Mon Mar 22 2021 10:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken and Tortilla Soup
 Categories: Soups, Poultry, Chilies, Vegetables
      Yield: 7 Servings
 
      6 c  Water
  3 1/2 lb Whole roasting chicken; in 8
           - pieces
      1 lg Yellow onion; chopped
      1 md Carrot; peeled, chopped
      1    Rib celery; chopped (1/2
           - cup)
      8    Sprigs cilantro
  1 1/2 ts Ground cumin
      1 ts Chilli spice mix
    1/2 ts Ground ancho chile
    1/2 ts Dried oregano
      2    Bay leaves
           Corn oil
      8    Corn tortillas; in 1/2"
           - strips
           Salt & fresh ground pepper
     32 oz Box chicken broth
      2 md Carrots; peeled, in 1/4"
           - slices
      2 c  Sugar snap peas; sliced
           - diagonally
      2 sm Zucchini; in 1/4" slices
      1 c  Chopped fresh or canned
           - tomato
      1    Jalapeno; seeded, fine
           - chopped
      1 c  Sharp cheddar; coarse
           - shredded
           Cilantro leaves
 
  In a 6 quart Dutch oven combine water, chicken, onion, 1/2
  cup chopped carrot, the celery, 8 cilantro sprigs, the
  cumin, chili powder, ancho chile pepper, oregano, and bay
  leaves. Bring to a boiling, reduce heat and simmer,
  uncovered, until the chicken is very tender, 1 to 1-1/2
  hours.
  
  Meanwhile, heat 1/2 inch of corn oil in a large heavy
  saucepan to 375ºF/190ºC. Add tortilla strips, about
  one-fourth at a time, and cook until crispy and light
  golden, 30 to 60 seconds. Remove from saucepan with a
  slotted spoon. Drain strips on paper towels. Season with
  salt.
  
  Using tongs, remove chicken from liquid; cool chicken.
  Strain remaining liquid, and discard solids. Return to
  Dutch oven along with chicken broth. Bring to a simmer
  over medium heat.
  
  Remove meat from bones and discard bones. Tear chicken in
  1-inch pieces. Add to broth along with the 2 sliced
  carrots. Simmer for 3 minutes. Add the sugar snap peas,
  zucchini, tomato, and jalapeno. Simmer 3 minutes or until
  tender. Taste and season with salt and black pepper.
  
  ladle soup into bowls. Top with cheddar cheese, tortilla
  strips, and cilantro.
  
  Makes 6 to 8 servings.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'll have to think twice before I give it a second thought...
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.