asserole pan.
Dump tortilla chips into the soup, mix well.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
ortillas and add to soup and bring soup to a boil until
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
erve:
If refrigerated, reheat soup slowly.
Divide chicken and
il until fully coated. Arrange tortilla strips in a single layer
Bring to a boil, simmer for 5 to 10 minutes.
ake corn tortillas - see my recipe for tortillas de maiz here.
1.\tMake Bear Creek soup mix as directed.
2.\tAdd onion and red pepper.
3.\tStrain corn, tomatoes, and green chiles; add to soup.
4.\tStrain cans of chicken and put in separate bowl. Stir chicken to break up chunks. Add to soup.
5.\tAdd heavy cream.
6.\tHeat until warm. Do not boil, as cream will curdle.
7.\tServe and enjoy!
Cut raw kernels off corn cob with a sharp knife.
In a large saucepan, melt the butter over moderate heat.
Add the garlic, onion, celery, corn, carrots and chili and cook for 3 minutes, stirring occasionally, until the onion is translucent.
Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices.
Add the tomatoes, stock, cilantro and chicken.
Bring mixture to a boil and simmer for 10 minutes. Season with salt and pepper.
BASIC CHICKEN SOUP:
Place chicken pieces and
heese and 1 cup crushed tortilla chips.
Ladle into bowls
f the jar with crushed tortilla chips.
Close with lid
eat; reduce heat and simmer for 25 to 30 minutes, until
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
salt, and peppers in water for 1 to 2 hours, or
killet over medium-high heat for about 2 minutes.
Add
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1