Trudy's tortilla soup

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine, (2 to 3)
1 pounds Boneless skinless chicken breasts, cut in 1/2\" cubes
2 Poblano peppers, diced
2 Anaheim chili pepper, diced
Kernals from 1 ear of fresh corn
1 large Tomato, diced
½ large Onion, diced
2 Cloves garlic, finely chopped
½ tablespoon Ground cumin
½ tablespoon Ground black pepper
1 tablespoon Chicken base, * see note
1 tablespoon Salt or to taste
1½ Bay leaves
15 ounces Tomato juice
3 quarts Water
Monterey jack or cheddar cheese and tortilla chips for garnish

Directions

In a soup or stock pot, melt the margarine and add the next seven ingredients. Saute until the chicken is cooked, the veggies are tender and the onion transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3½ quarts.

NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in jars at supermarkets. The 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas zeiss@...

Recipe by: Trudy's Restaurant

Posted to MC-Recipe Digest V1 #480 by kmeade@... (The Meades) on Feb 11, 1997.

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