dawn_mo
Well-known member
* Exported from MasterCook *
SANTA FE CHICKEN SOUP
Recipe By : Gail's
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 medium fresh tomatoes3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges
Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done.
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SANTA FE CHICKEN SOUP
Recipe By : Gail's
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
2 medium fresh tomatoes3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges
Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done.
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