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8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces Monterey jack cheese, shredded
corn tortilla chips, broken into small pieces
here's one I found (though I haven't tried)
from "Race Day Grub: Recipes from the NASCAR Family" submitted by #48 Jimmie Johnson's wife.
Combine the water, tomatoes, chicken, chilies, soup mix, cumin, salt and pepper in a stockpot and bring to boil. Lower heat and simmer for 30 to 40 minutes. Serve topped with grated cheese, crushed tortilla chips, onion and sour cream.
Makes 2 to 4 servings.
sounds awesome. this is a cookbook I'd like to get as my husband is a Nascar freak! Let me know how it turns out! ;)
edited to make ingredients list look better...
Last Edited on: 7/18/07 12:06 PM ET - Total times edited: 1
Here's mine. A little history- I'm a Food Network junkie, and one of my favorite shows is Food 911 with Tyler Florence. I have two of his cookbooks and love what he does...but often, his recipes are complicated and/or take a long time to make, because everything is from scratch. I saw a show where he did three different chicken soups, one of which was chicken tortilla soup, and thought it looked great, however wasn't excited at the prospect of making my own homemade chicken stock, peeling fresh tomatoes, roasting fresh peppers, etc. So, I adapted it using a few convenience items. The result is pretty good- my husband thinks it is restaurant quality. Here it is:
1 chicken breast half, with skin/bones (you can sub boneless skinless, however be aware that it will take less time to cook, so adjust accordingly. Also, it will have a drier consistency than chicken cooked on the bone.)
3 cups canned chicken broth
1 can fire-roasted crushed tomatoes
1 can fire-roasted diced tomatoes, drained (note: you can use regular crushed and diced tomatoes that are not fire-roasted, I just really prefer the fire-roasted ones because they are so much better tasting. I use the Muir Glen Organic brand.)
1-2 cloves minced garlic, to taste
1 small onion, sliced thinly, or diced
2-3 tbsp to taste canned mild green chiles, diced
1 chipotle pepper, chopped (add more if you like it really hot/spicy)
salt/pepper to taste
tortilla strips- either from a bag or homemade (fried or baked) from corn tortillas
Place chicken in a pot and add chicken broth. Simmer covered about 1/2 hour or until chicken is no longer pink in the middle. Remove from pot and let cool enough to handle it, then remove skin and bones and shred with a fork. Set aside. Remove broth from pot and set aside. Saute onions over medium heat in a tablespoon of vegetable oil until soft, then add garlic and saute one minute more. Add chiles and chopped chipotle and saute another minute or so. Add broth and tomatoes (crushed and diced) and chicken. Simmer at least 10 minutes to let flavors meld, then salt and pepper to taste. Serve topped with tortilla strips and shredded cheese. Other optional toppings include sour cream, guacamole, chopped cilantro...but it's best to keep it simple.
I make this all the time and even my extended family requests leftovers when I make it. It's pretty fast and easy and I make it year round 'cause I use the crock pot.
4 Chicken breasts ( left over grilled is best, but boiled is good too) Shreaded or cubed
1 can Old Elpasso Enchilada Sauce (Fat can)
1 32 oz V-8 Juice ( I use spicey)
1 Jar Salsa
1 Pk Taco Seasoning
1 small block Velveeta Cheese ( I use Mexican) cut in cubes
Sourcream, Cheddar Cheese, Corn Tortilla Strips
Sprinkle Chicken with the taco seasoning, put it all in a crock pot on high for 2 hours, then simmer until ready to eat. Garnish to taste. The corn strips you can buy already made or make you own by fryinh thinley cut strips of corn tortillas in oil and sprinkly with taco seasoning.
Last Edited on: 8/5/07 8:57 PM ET - Total times edited: 1
Tulsa Tortilla Soup
This one looked good on Food 911 with Tyler Florence. Reviewers mentioned seasoning from start to finish as you go and adding chili powder and more jalepeno for kick if you like it hotter.