Side Pannel
Trudy's Tortilla Soup
Trudy's Tortilla Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States
Ingredients List
- 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
Directions
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.
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.
Tweet
![Pin It](http://assets.pinterest.com/images/PinExt.png)
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
![](/static/images/ico_frnd.png)