Rooney's Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. olive oil
11/2 c. chopped onions
1/2 c. chopped yellow bell pepper
1/2 c. chopped red bell pepper
1 poblano chili, seeded and chopped
1 tsp.minced garlic
3 tbsp. ground cumin
21/2 c. to 3 c. chopped tomatoes (about 3 medium)
or 1 can organic tomatoes and 2-3 tomatoes
2 quarts strong chicken stock
1 poblano chile, seeded and chopped
1 1/2 c. shredded cooked chicken (oven 400 25 min.)
salt and freshly ground pepper to taste
1/4 c. chopped cilantro (freshly chopped)
1 c. (4oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterrey Jack Cheese
4 corn tortillas cut into halves, cut crosswise into 1/4" strips and crisply fried
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Directions: |
Directions:Put the olive oil in a large stockpot over medium high heat. Add the onions and saute' until translucent. Add the bell peppers, 1 poblano chili, garlic and saute' for 2-3 minutes. Stir in the cumin and cook for 1 minute, stirring constantly. Add the tomatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 minutes. Stir in 1 poblano chili and the chicken. Return to a boil and season with salt and pepper. Remove from the heat and stir in the cilantro.
Mix the cheddar cheese and Monterrey Jack cheese in a bowl. Ladel the soup into bowls and top with the mixed cheeses and tortilla strips. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Cathy put fresh spinach leaves in the bowl before adding the soup. They were just barely cooked but added a delicious and nutritious touch. This is a little spicy.
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