Ingredients: |
Ingredients: 8 boneless skinless chicken breasts
1 red bell pepper, seeded and halved
1 green bell pepper, seeded and halved
2 15 ounce cans whole tomatoes, drained and chopped
2 medium onions, finely chopped
3 10 ounce cans enchilada sauce
2 4 ounce cans chopped mild green chiles, drained
2 cups water
1 15 ounce can chicken broth
1 15 ounce can beef broth
2 tsp cumin
1 TB chili powder
2 tsp ground black pepper
1 tsp ground cayenne pepper
2 tsp salt
1 bay leaf
2 cups shredded Colby-Monterey Jack cheese blend
1 medium bag tortilla chips
¼ cup grated parmesan cheese
1 medium avocado, peeled and diced
1 16 ounce container sour cream
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Directions: |
Directions:1. Grill chicken, browning each piece on both sides. Note: meat doesn’t need to be cooked through, because it will finish cooking in the soup.
2. Roast peppers on the grill until lightly charred. (If you then put them in a paper bag, you can remove the skins – optional).
3. Cube the chicken and peppers, place in a dutch oven or similar, along with tomatoes, onions, and garlic. (If cooking at home, brown the onions first.)
4. Add next 11 ingredients (enchilada sauce through bay leaf).
5. Cover and cook for 2 hours using 20 charcoal briquettes under the oven and 10 on the lid. Refresh the coals as they expire. (If cooking at home, bring to boil then simmer 2 hours).
6. Remove from heat, and stir shredded cheese into the soup.
7. Serve in bowls, top with chips, avocado, and sour cream, as you like.
Note: I added 2 cans corn to the recipe for the St. John’s Ledges campout. When cooking it at home, I have also added black beans. Fresh lime and salsa can be added as garnishes as well. |
This recipe for Spicy Tortilla Soup from the High Bank Trip is from