Post by NancyRogers on Sept 22, 2002 9:47:10 GMT -6
I was wondering if anyone has a recipe for Tortilla soup made with chicken. It is made here in my city at a mexican resturant. With cooler weather coming, I would like that recipe. So, if anyone out there has one it would be much appreciated.
Thanks again.
Shirley
Tortilla Soup
Makes 16 8 ounce servings
½ Gallon of Chicken Stock
½ Teaspoon of white or regular pepper
Combine these ingredients and bring to a boil
To thicken make a roux
½ cup butter
½ cup flour
Melt butter. Stir in flour. Cook over low low heat, stirring constantly until mixture is smooth and thickened.
Stir roux into chicken stock.
1-2 cups of Monterey Jack and Cheddar cheese mixed.
1 pint of half and half
2 teaspoons diced Jalapenos Optional
1 10 ounce can Rotel tomatoes with chilies
1-2 cups cooked diced chicken meat You can first marinate chicken in fahita seasoning if you like…<br>Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour torillas that have been deep fried. Garnish with a dollop of guacamole and mixed cheese. Excellent and keeps well in fridge if covered.
Folks seem to like this version much much better than the tomato version.
Hugs, CAT
Thanks again.
Shirley
Tortilla Soup
Makes 16 8 ounce servings
½ Gallon of Chicken Stock
½ Teaspoon of white or regular pepper
Combine these ingredients and bring to a boil
To thicken make a roux
½ cup butter
½ cup flour
Melt butter. Stir in flour. Cook over low low heat, stirring constantly until mixture is smooth and thickened.
Stir roux into chicken stock.
1-2 cups of Monterey Jack and Cheddar cheese mixed.
1 pint of half and half
2 teaspoons diced Jalapenos Optional
1 10 ounce can Rotel tomatoes with chilies
1-2 cups cooked diced chicken meat You can first marinate chicken in fahita seasoning if you like…<br>Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour torillas that have been deep fried. Garnish with a dollop of guacamole and mixed cheese. Excellent and keeps well in fridge if covered.
Folks seem to like this version much much better than the tomato version.
Hugs, CAT