| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Jar (3.2-oz) Spice Island chicken seasoned stock base |
| 1 |
ts |
Ground coriander |
| 4 |
|
Ribs celery; medium-shced |
| 4 |
|
Carrots; medium-sliced |
| 1 |
|
Bunch green onions (both green and white parts); chopped |
| 1 |
cn |
(10-oz) Ro-tel tomatoes |
| 10 |
|
Corn tortillas |
| 10 |
oz |
Sharp Cheddar cheese; grated |
INSTRUCTIONS
In a 4 quart pan, place 2 quarts of water. Bring to simmer. Add chicken
stock base, coriander, celery, carrots, onions and Ro-Tel that has been
pur.ed in a blender for 5 seconds. Tear or cut tortillas into 2 inch
squares. Add to soup. Simmer for 2 hours. Serve with grated cheese on top
of each bowl. Yield: 8 to 10 servings.
MORIN SCOTT, JR.
HOUSTON, TX
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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