Lone star cafe tortilla soup

1 Servings

Ingredients

Quantity Ingredient
1 gallon Less 1 cup water
13½ ounce Chicken breasts w/skin
1½ tablespoon Chicken base
¼ pounds Yellow onion, chopped
3 ounces Green bell pepper, chopped
½ ounce Fresh jalapeno pepper, chopped
3 ounces Carrots, grated
2 tablespoons Corn oil (up to 3)
¾ teaspoon Ground cumin
3 ounces Green chilies, diced
28 ounces Can peeled chopped tomatoes w/juice
1¼ cup Tomato juice
⅓ cup Plus
1 teaspoon Cilantro, chopped
Monterey jack or cheddar cheese
Tortilla chips

Directions

GARNISH

In a stockpot, place the water; chicken and chicken base and boil until the chicken is tender and no longer pink. While the chicken is cooking, saute the onion, bell pepper, jalapeno and carrots in the corn oil until tender.

Remove the cooked chicken from the broth and reduce the heat to a simmer.

Remove the skin from the chicken and cut chicken into cubes. Add the sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and chicken to the stockpot. Simmer 10-15 minutes over medium-low heat. Add the cilanto and simmer 10-15 minutes more.

To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with grated Jack or Cheddar cheese. Makes about 3¾ quarts.

Recipe by: Lone Star Cafe Restaurant Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss <zeiss@...> on Wed, 15 Jan 1997.

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