Saturday, May 2, 2009
Last night Eddie made Tortilla soup. (he cooks Friday thru Sun unless he can find someone to feed us) Its a little different so I thought I would share it This recipe has been on the internet but we have tweaked it as you might want to also.
1 16 0z tomatos (any kind)
1 medium onion
4 tablespoons cilantro chopped up
2 chopped garlic cloves
1/2 teaspoon sugar
2-3 chipotle peppers canned in adobo sauce*
8 cups chicken broth
11/2 lbs chicken cut up into bite size pieces. (you can use leftover cooked chicken)
In a blender, combine undrained tomatos, onion, garlic cilantro and sugar., Cover and blend til nearly smooth. Put mixture into a large pot with chicken, broth and chilpolte peppers. Let cook for 20 minutes
shredded monterey pepper jack cheese (the pic shows cheddar cuz thats all we had. Still delicious
fried tortilla strips **
Put toppings in a soup bowl, ladle soup over . Top with sour cream
You can find chilpolte peppers in the mexican section of the grocery store. I take them all out of the can, lay them on waxed paper in the freezer then put ones i don't use immediately into a sealed plastic bin. Easy to remove one or two at a time. They are delicious in soups, dips, and we love it in tarter sauce..
We like to cut up flour tortillas in strips then cook them in a good amount of oil til crispy. So good this way. Like a homemade tortilla chip I never said it was low cal.