"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Houston's Tortilla Soup Recipe

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This recipe for Houston's Tortilla Soup, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nel Pisors
Added: Wednesday, May 13, 2009


1 (2 1/2 to 3 lb.) chicken, cut-up and skin removed
2 ribs celery, cut into chunks
1 medium onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 T. chicken soup base
1 tsp. lemon-pepper seasoning
1 large clove garlic or granulated garlic to taste
1 1/2 lbs. potatoes, peeled
1 large can creamed corn
1 (10 oz.) can Rotel tomatoes, crushed
1 1/2 cups half and half
2 to 4 T. minced cilantro
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 to 6 corn tortillas, cut into 1/4" julienne strips

Combine first 8 ingredients in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone. Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil potatoes until tender. Remove from heat. Do not remove the broth. Mash up the potatoes and add the can of creamed corn, Rotel tomatoes, half and half cream, and minced cilantro. Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15-20 minutes. Taste and correct seasoning. (Be careful of adding too much salt.) Moments before serving, stir in the shredded cheddar cheese, shredded Monterey Jack cheese, reserved cut-up chicken, and corn tortillas. Continue to simmer until cheese is melted and chicken is heated through.

Note: To serve: Ladle soup into deep bowls. Garnish with a dollop of sour cream.




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