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camille65 -> RE: What Smells So Good? (3/17/2008 3:32:37 PM)
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Shortcut Chicken Tortilla Soup 1 (32 ounce) carton chicken broth
1 cup water
4 cloves garlic, finely chopped
1 (16 ounce) jar salsa (any heat preference/brand preference)
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
3 cups chopped cooked chicken (for ease try a rotisserie chicken already cooked from the grocery store)
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
Optional Flour Tortilla Strips,Sliced Avocado,Diced Jalapenos
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Make the Cilantro Chile Cream before beginning soup to let the flavors mingle and become friends. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
Add salsa,rice,oregano,and salt.
Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
Add chicken,beans,corn and chilies; continue cooking for 10 minutes or until heated through.
Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
*The spice level can be determined by the salsa used, I prefer Newmans Own HOT
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Flour Tortilla Strips
Slice flour tortillas into strips and toast on a baking sheet in the oven under the broiler, keep an eye on them so they don't burn. FOR CILANTRO CHILE CREAM
1/2 cup sour cream
1 (4 ounce) can diced green chilies
3 tablespoons finely chopped fresh cilantro
1 teaspoon lime juice ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.
Adjust heat by adding finely chopped jalapeno. Serve in wide bowls with crispy tortilla strips, a dollop of the cream & sliced avocado.
If you are concerned about fat use fat free sour cream or fat free grecian style (very thick) yogurt & eliminate avocado.
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