Tortilla Soup 2 chicken breast halves 4 - 6 cups (1 - 1.5 L) chicken stock 1 Tbs (15 ml) olive oil 1 medium onion, chopped 1 green or red bell pepper (capsicum), seeded and chopped 1 jalapeno pepper, seeded and finely chopped 2 - 4 cloves garlic, finely chopped 2 cups (500 ml) fresh or frozen corn kernels 1 can (15 oz, 425 g) chopped tomatoes with their liquid 1 tsp (5 ml) ground cumin 1 tsp (5 ml) chili powder 1 tsp (5 ml) dried oregano Salt and freshly ground pepper to taste
For garnish: 6 - 8 corn tortillas, cut into thin strips and toasted in the oven until crisp Chopped scallions (spring onions) Shredded Monterey jack or Cheddar cheese (optional) Sour cream (optional) Combine the chicken breasts and chicken stock in a pot and bring to a simmer over moderate heat. Simmer covered for 20 minutes. Remove the chicken breasts and allow to cool enough to handle. Remove and discard the skin and bones, and shred the chicken meat. Meanwhile, heat the oil in a skillet over moderate heat. Saute the onion, peppers, and garlic until tender, about 10 minutes. Add the chicken meat, the onion mixture, and the remaining ingredients to the pot and simmer 20 to 30 minutes. Garnish with toasted tortilla strips, scallions, and cheese or sour cream if desired. Serves 4 to 6. No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.7/1632 - Release Date: 8/25/2008 7:05 AM [Non-text portions of this message have been removed]
