| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Soups & ste, Mc, Tex-mex |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine, (2 to 3) |
| 1 |
lb |
Boneless skinless chicken breasts, cut in 1/2" cubes |
| 2 |
|
Poblano peppers, diced |
| 2 |
|
Anaheim chili pepper, diced |
|
|
Kernals from 1 ear of fresh corn |
| 1 |
lg |
Tomato, diced |
| 1/2 |
lg |
Onion, diced |
| 2 |
|
Cloves garlic, finely chopped |
| 1/2 |
tb |
Ground cumin |
| 1/2 |
tb |
Ground black pepper |
| 1 |
tb |
Chicken base, * see note |
| 1 |
tb |
Salt or to taste |
| 1 1/2 |
|
Bay leaves |
| 15 |
oz |
Tomato juice |
| 3 |
qt |
Water |
|
|
Monterey jack or cheddar cheese and tortilla chips for garnish |
INSTRUCTIONS
In a soup or stock pot, melt the margarine and add the next seven
ingredients. Saute until the chicken is cooked, the veggies are tender and
the onion transparent. Add the cumin, pepper, chicken base, salt, bay
leaves, tomato juice and water. Bring to a boil, reduce the heat to
medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar
cheese and broken tortilla chips. Makes about 3 1/2 quarts.
NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in
jars at supermarkets. The 1 tablespoon chicken base and 3 quarts of water
can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas
zeiss@tab.com
Recipe by: Trudy's Restaurant
Posted to MC-Recipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 11, 1997.
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