Name: Tortilla Soup #5
Ingredients: 3 lb Chicken pieces; 16 c Water; 1 ts Celery seed; 1 ts Black peppercorns; 2 Garlic cloves, peeled; 1 lb Tomatoes (canned), whole, peeled (do not drain; reserve the liquid); 1 Onion, cut into 1/2-inch pieces; 1 Green pepper, cut into 1/2-inch pieces; 3 Sprigs fresh cilantro; 1/2 ts Cumin, ground; 1/4 ts Cayenne or chili powder; 1/4 ts Ground white pepper; 1 Garlic clove, minced; 10 oz Corn, frozen; 4 Green onions, coarsely chopped; Salt; 1 c Rice, cooked (cook about 3 oz of raw rice to get that much cooked rice); 2 ts Parsley, minced; 4 oz Tortilla chips; 1/2 lb Cheddar cheese, grated

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Soups	12	Servings

INGREDIENTS

3	lb	Chicken pieces
16	c	Water
1	ts	Celery seed
1	ts	Black peppercorns
2		Garlic cloves, peeled
1	lb	Tomatoes (canned), whole, peeled (do not drain; reserve the liquid)
1		Onion, cut into 1/2-inch pieces
1		Green pepper, cut into 1/2-inch pieces
3		Sprigs fresh cilantro
1/2	ts	Cumin, ground
1/4	ts	Cayenne or chili powder
1/4	ts	Ground white pepper
1		Garlic clove, minced
10	oz	Corn, frozen
4		Green onions, coarsely chopped
		Salt
1	c	Rice, cooked (cook about 3 oz of raw rice to get that much cooked rice)
2	ts	Parsley, minced
4	oz	Tortilla chips
1/2	lb	Cheddar cheese, grated

INSTRUCTIONS

Combine chicken and water in stockpot.  Add celery seed, peppercorns and
garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer
for about 45 minutes. Remove chicken from broth and let cool.
Strain broth and return to pot.  Add tomatoes, onion, green pepper,
cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30
minutes.
Add corn and green onion.  Simmer 10 minutes.  While this is cooking, skin
and bone the chicken pieces and cut the meat into bite-size pieces. Add
salt to taste. Add the chicken, rice and parsley to the broth, and heat
through.
Garnish each bowl with a few crisp tortilla chips (homemade are best, or
those made in a homemade style) and some grated cheddar cheese.
  NOTES:
*  A spicy soup with cheese, tomatoes and corn -- This is a recipe from
Salmagundi, a San Francisco soup restaurant chain.
*  I usually make this with leftover chicken.  You don't actually need a
whole chicken worth, even a small amount will do. In this case, I use a
mixture of chicken broth and water (about 2/3 chicken broth) for the
liquid.
: Difficulty:  easy.
: Time:  2 hours, most of it simmering.
: Precision:  approximate measurement OK.
: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”