| 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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