| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Yellow Onion, chopped |
| 1 |
sm |
Green Bell Pepper, chopped |
| 2 |
|
Stalks Celery, chopped |
| 2 |
|
Cloves Garlic, minced |
| 2 |
lb |
Course ground Chicken |
| 1 |
cn |
(10 oz) Rotel Tomatoes with Chiles |
| 1 |
cn |
(4 oz) diced green Chiles |
| 1 |
tb |
Worcestershire Sauce |
| 2 |
ts |
Chile Powder |
| 1 |
ts |
Ground Cumin |
| 1 |
ts |
Celery Salt |
| 1/2 |
ts |
Cracked Black Pepper |
| 1 |
tb |
Menudo Spice mix |
| 2 |
|
Limes, Juice of |
| 2 |
tb |
Chicken Stock Base |
| 2 |
qt |
Bottled Water |
| 2 |
c |
Grated Swiss Cheese |
| 1/2 |
c |
Fresh Cilantro Leaves |
|
|
Lime wedges for garnish |
| 1 |
|
Bag (large) of Tortilla Strips (unsalted) |
INSTRUCTIONS
1. In 2 Tbsp Olive Oil, saute' the onion, pepper, celery, and garlic. Empty
into a Stock Pot.
2. In same frying pan saute' the chicken. Add to the pot. Add ingredients 6
thru 16. Mix, cover and simmer a minimum of 20 minutes, stirring several
times.
3. To serve put a large handfull of tortilla strips into each bowl. Add
soup; top with the grated cheese.
4. Garnish with the fresh Cilantro, Cold Tecate and Lime wedges.
Posted to Recipe Archive - 08 Dec 96
submitted by: rbrokaw@qualcomm.com
Date: Sun, 8 Dec 96 2:31:52 EST
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