Tortilla Soup
By Yankee Magazine|Feb 22 2003|
This was served at a friend’s house & we enjoyed it. My wife & I changed some of the ingredients to improve it to our tastes. Everyone we have served it to has since begged for the recipe, as it is so good. This is a one bowl meal, easy to fix & hearty enough for any appitite. A real “crowd pleaser”.
Yield
8-12 servings
Ingredients
1 3-pound whole chicken (enough to yield 3-4 cups meat)
2 tablespoons butter or margarine
1 onion
1or 2 jalapeno peppers
2 cans stewed tomatoes, chopped medium
1 can beef broth
2 cans chicken broth
1 can tomato soup
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon adobo seasoning (optional)
1/2 teaspoon lemon pepper
1/2 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 package wheat tortillas, cut into bite-size strips
garnish: Monterrey Jack cheese
Instructions
Cook chicken; debone and reserve meet. In a stockpot, saute onion and jalapeno in margarine until tender. Add next twelve ingredients (plus chicken) and simmer for 1 hour.
Pile a generous amount of tortilla strips into each bowl. Ladle in the soup and top with cheese.
Note:
I use all salt-free broths. Also this recipe is only a gauge for you to work with. Feel free to experiment with more and other veggies.
This is a little complicated to be simple for most folks; if you just throw it together without the dobro it works great. It’s very good and it is a crowd pleaser.
A tasty meal in itself. Great on a chilly night. I used 4-Cheese Doritos instead of the Tortilla strips. Adds salt, but it’s gooood!
MMM good, especially on a cold day!