| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 8 |
c |
Chicken broth |
| 2 |
ts |
Cumin |
| 3 |
ts |
Ground New Mexico chile powder |
| 1 1/2 |
lb |
Boneless skinless chicken breasts; diced |
| 1 |
c |
Diced onions |
| 1 |
c |
Diced celery |
| 2 |
|
Minced jalapenos |
|
|
(or 1/2 cup minced canned jalapenos) |
| 1 |
tb |
Minced garlic |
| 3/4 |
c |
Butter |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Half-and-half |
| 1/4 |
c |
Minced cilantro |
| 3/4 |
c |
Chopped green onions |
| 1 1/2 |
c |
Shredded Jack cheese; optional |
| 2 |
c |
Tortilla strips |
INSTRUCTIONS
Bring chicken broth, cumin and chile powder to boil. Meanwhile, saute
chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in
skillet over medium heat until chicken juices run clear when pricked
with fork, about 10 minutes. Remove from skillet and set aside. Melt
remaining 1/2 cup butter in same skillet over medium-low heat. Stir
in flour to make roux and cook until thickened, 2 to 3 minutes. Stir
roux into boiling stock, then add chicken-vegetable mixture. Remove
from heat and add half-and-half and cilantro, stirring until smooth.
Garnish with chopped green onions, cheese and tortilla strips. Yields
6 servings.
Each serving: 532 calories; 1,420 mg sodium; 120 mg cholesterol; 33
grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber
Recipe Source: Los Angeles Times - 03-24-1999 Recipe from California
Grill in Camarillo, CA
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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