Tex-Mex Soup
I've been wanting to make some tortilla soup, looked though my various books of recipes, and decided on a variation of this recipe from All-Time Favorites Slow-Cooker, a [one-shot?] magazine from Better Homes and Gardens, dated 2003. Initial recipe first, the changes I made afterwards. Tex-Mex Soup 1 14 1/2 oz can diced tomatoes 1 14 oz can beef broth 1 8 oz can tomato sauce 1/2 cup chopped onions 1 4 oz can diced green chile peppers 1 tsp ground cumin 1 tsp chili powder 1 tsp Worcestershire sauce 1/2 tsp garlic powder 1 9 oz package frozen cooked Southwestern-flavor chicken breast strips, thawed 8 to 10 corn tortillas, torn into 1 to 2 inch pieces 3 oz cheese, either chedder or Monterey Jack with jalapenos, shredded In slow cooker combine 2 cups water plus ingredients up to and including garlic powder. Cover, cook low 8-10 hours or 4-5 hours high. Adjust to high. Stir in chicken, cook for 15 more minutes. Stir in tortillas and serve. Garnish each serving with cheese. I followed the recipe fairly closely. Substituted 2 beef bullion cubes plus water for the beef broth, 3 cloves of garlic finely chopped for garlic powder, chicken I had cooked for the prepared chicken, ro-tel tomatos instead of diced tomatos. Added an extra tsp cumin. Added one can whole corn. Ignored the corn tortillas [uncooked corn tortillas are not particularly tasty], sometimes served the recipe over rice instead. Turned out fairly well, and was good for this cold I've got. It had less taste than I really wanted. It had a fair amount of burn, but that faded quickly. Overall, a decent recipe for a base, now I need to find some more things to add.
- posted by owlish @ 4/21/2005 08:45:00 AM