"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Salsa and Chicken Soup Recipe

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This recipe for Green Salsa and Chicken Soup, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Roy
Added: Tuesday, October 27, 2009


2 cups chicken broth
2 cups water
1 box of frozen corn
1 package corn tortillas, cut into strips
4 T Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken breasts
1 onion, chopped
2 garlic cloves, pressed
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
1 jar of green salsa
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups monterrey jack cheese, shredded
3 avocados, chopped (optional)

Preheat oven 400°F.

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.

Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.

Preheat a skillet over medium-high heat with 2T olive oil about 2 turns around the pan. Add the chicken,
browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink
remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.

Preheat a heavy-bottomed pot with remaining 2 tablespoons of oil. Add the onion, garlic and cumin, and
cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.

While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée,
stock and chicken to the pot along with the veggies.

Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.




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