I am on a quest for the perfect Tortilla Soup recipe. Found a couple in cookbooks I own, one which looks like it has less taste than the recipe I tried last week, one which I've made before and made a huge mess. [it required pureeing some ingredients, then the soup itself, before being poured over chicken and stuff]. On to Google. This recipe from texascooking.com, looks very similar to another recipe I have. Or, there's this list at cdkitchen. Compared to my last try, lots of these recipes use fresh cilantro. Seems reasonable to add. I am not adding kidney beans, black beans, or the bizarre vegetable mix found in the copycat recipe for El Torito. I'll go buy some ingredients, and post what I finally do. Update: ~2 cups chicken breast ~2 cups chicken broth 2 beef bullion cubes 5 cloves garlic, minced 1 medium red onion, chopped 1 14 oz can corn 1 14 oz can diced tomatoes with peppers 3 pieces celery, chopped [more because they were in the fridge and going bad than anything else] 1 tsp chili powder 2 tsp ground cumin ~1/2 tsp salt 1 tsp epazote 1/2 bunch fresh cilantro [maybe a cup?] 1 tsp chipolte peppers in adobo sauce 1 tsp Worcester sauce Throw into the slow cooker, let it cook overnight [and remember to make sure it's plugged in!]. Presumably more taste than the previous attempt, but I may have to add more chipolte peppers or some Tabasco depending on how hot it is. Update: It ended up having just a hint of a bite to it, so I added a couple of drops of Tabasco sauce to each bowl. Served with tortilla chips. Overall, pretty tasty, although the chicken disintegrated and turned the whole thing into more of a stew than a soup. Either the chipolte peppers or the cilantro added something that was needed, though. Note that I had prepared the chicken breast and broth from a fryer I cooked in the slow cooker overnight, with a little salt and pepper for seasoning.
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