Tortilla Soup II

You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Step: 1

Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.

Step: 2

Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.

Step: 3

Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.

Step: 4

Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Per Serving: 285 calories; protein 21.5g; carbohydrates 27.2g; fat 6.7g; cholesterol 47.1mg; sodium 585.2mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.