James's
Texas
Tortilla
Soup
4 Corn Tortillas halved
1 lb. Breast of Chicken skinned, boned and cut into bite-sized pieces
2 (14 1/2 oz.) cans unsalted Whole Tomatoes chopped and undrained
2 (14 1/4 oz.) cans fat free Chicken Broth
1 (4 1/2 oz.) can Green Chiles chopped and undrained
1/4 tsp. Salt
1/2 cup Scallions or Green Onions chopped
1/2 cup reduced fat Monterey Jack Cheese shredded
1/4 cup fresh Cilantro chopped
1/4 cup green Taco Sauce
Sauces Mexican
Combine chicken, tomatoes, chicken broth, green chiles and salt in a large
saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
Tear each tortilla half into 1-inch pieces; place 1 torn tortilla half into each
of 8 soup bowls. Ladle soup into bowls; top each with 1 tablespoon green onions,
1 tablespoon cheese, 1 1/2 teaspoon cilantro, and 1 1/2 teaspoons green taco
sauce.
Tortilla Soup
8 Corn Tortillas cut into 1/2-inch strips
1 lb. Chicken Breasts cut into 1/2-inch chunks
2 fresh Poblano Chiles rinsed and seeded, cut into 1/4-inch strips
1/2 cup Onions chopped
8 cups Chicken Broth
1/4 cup Cilantro Sprigs
1/4 cup Lime Juice
Garnish: Sour Cream, Avocado slices
Sauces Mexican
Fry tortilla strips in oil until crisp; set aside. Bring broth, onions, and
chiles to a boil in a 5 quart pan. Cover and simmer for 5 minutes. Add chicken
and cilantro, cover and simmer about 5 minutes. Ladle soup into serving bowls;
add lime juice to taste. Divide tortilla strips among bowls. Garnish with sour
cream and avocado slices as desired.
Tasty Tortilla Soup
8 corn tortillas
1 can (14.5 oz) whole tomatoes, undrained
1 cup diced onion, 1 medium
1 cloves garlic finely chopped
2 tablespoon chopped cilantro
1 tablespoon lime juice
1 teaspoon comino
1/4 teaspoon sugar
3 cans (14.5 oz each) chicken broth
Sauces Mexican
Preheat oven to 350 degrees. Lightly spray 2 baking sheets with non-cooking
spray. Stack and cut tortillas into 1/2-inch strips and then cut strips in half.
Place tortilla strips in a single layer on baking sheets. Spray non-stick spray
lightly over tortilla strips. Bake 20 to 25 minutes or until golden brown and
crisp. Set aside. Place tomatoes in a blender. Add onion, garlic, cilantro, lime
juice, comino and sugar. Blend until Chunky. Pour the vegetable mixture into a
large saucepan. Add the chicken broth and stir. Bring to a boil over medium-high
heat. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add
diced chicken and continue to simmer for 5 minutes or until chicken is heated
thoroughly. Season with salt and pepper to taste.
Tex Mex Tortilla Soup
2 Light or Fat Free Flour Tortillas halved and cut into 1/4 inch
strips
4 cups Low sodium Chicken Broth
12 Tomatillos husked and chopped
2 cloves Garlic finely minced
1 small Onion chopped
1 tsp. Chile Powder
3 Fresh Green Anaheim Chiles stemmed, seeded and chopped
1 large Tomato chopped
1/4 cup Fresh Parsley chopped
1 cup Cooked Chicken Breast skinned and shredded
1 oz. Lowfat Cheddar Cheese shredded
Salt and Pepper to taste
Vegetable Oil cooking spray
Sauces Mexican
Combine the chicken broth, tomatillos, garlic cloves, onion, chili powder and
Anaheim chiles in a large saucepan and simmer until the vegetables are tender,
about 20 minutes.
Puree the soup mixture in a food processor or blender. Return it to the saucepan
and add the tomatoes, parsley and chicken. Simmer for 15 minutes and season to
taste.
Place the tortilla strips on an ungreased baking pan and spray lightly with
vegetable spray. Bake at 350 degrees for 15 minutes, or until lightly browned.
Ladle soup into bowls. Top with tortilla strips and cheese; serve immediately.
Serve with Poppy Seed Cheese Chips.
Tortilla & Dumpling
6 Fajita Size Flour Tortillas
1 (3 to 4) lb. Chicken cut into pieces (remove skin and excess fat)
1 Onion chopped
2 cups Celery sliced
1 1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Thyme leaves
1 cup Carrots sliced
Sauces Mexican
Place chicken, onions, half the celery, salt, pepper and thyme in a large pot.
Immerse completely with water bring to a boil. Reduce heat to low and simmer
(covered) for 1 hour.
Take the chicken out of the pot and remove the meat from the bones (set aside).
Place bones back in pot and continue cooking for 1 hour longer.
Strain broth and return to pot with remaining celery and carrots. Cook 20-30
minutes longer.
Stir in cooked chicken and top with tortilla pieces. Simmer for 5 minutes
longer. Serve soup with remaining tortillas.
Tortilla & Rice
vegetable cooking spray
1/3 cup sliced green onion
4 cups chicken broth
2 cups cooked rice
1 (10.5 ounce) can diced tomatoes with green chiles, undrained
1 cup cooked chicken breast cubes
1 (4 ounce) cans chopped green chiles, undrained
1 tablespoon lime juice
salt, to taste
tortilla chips
1/2 cup chopped tomato
1/2 avocado, cut into small cubes
4 lime slices for garnish
fresh cilantro for garnish
Sauces Mexican
1. Heat Dutch oven or large saucepan coated with cooking spray over Medium-High
heat until hot. Add onions; cook and stir until tender. Add broth, rice,
tomatoes and juice, chicken and chiles. Reduce heat to low; cover and simmer 20
minutes.
2. Stir in lime juice and salt.
3. Just before serving, pour into soup bowls; top with tortilla chips, tomato
and avocado. Garnish with lime slices and cilantro.
You can fool too many of the people too much of the time.
- James Thurber