| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Niger | Toohot01 | 2 | servings |
INGREDIENTS
| 4 | c | Brown Chicken Stock; see * Note |
| (or 2 cups frozen concentrated plus | ||
| 2 | c | Water) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Frozen corn kernels |
| (or fresh corn kernels; cut off 1 cob) | ||
| 1/2 | sm | Red onion; peeled and minced |
| 1/2 | c | Shredded cooked chicken |
| Juice of 1 lime | ||
| 1 | md | Ripe avocado; peeled and sliced |
| 2 | Roma tomatoes; cored, cut chunks | |
| 2 | tb | Whole cilantro leaves |
| 10 | Tortilla chips |
INSTRUCTIONS
* Note: See the "Brown Chicken Stock" recipe which is included in this collection. Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt and pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy. This recipe yields 2 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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