Tortilla Soup
by Douglas Nulle
8 medium tomatoes, peeled and cut up
3 large Ancho chilis, seeded, membrane removed and cut up)
3 chicken boullion cubes dissolved in 3 cups of water for broth
4 medium frozen chicken breasts, cut into thin small strips
1 can (19 ounces) Las Palmas Green Chili Enchilada Sauce (medium)
1 can (14-1/2 ounces) S&W Diced Tomatoes with Roasted Garlic
Lemon pepper
1 small onion, cut up
2 tablespoons sherry
Juice from 2 limes (approximately 1/4 cup)
6 corn tortillas cut into 1/2 inch strips and fried crisp
1 cup Colby and Jack combo cheese, grated
Sour cream for topping (optional)
Season chicken strips well with lemon pepper. Fry chicken strips in small amount of water. When chicken strips are done, add enchilada sauce and half of the chicken broth. Let simmer. Place tomatoes, onion, chilis, and the remaining broth in a blender. Blend mixture well. Add can of diced tomatoes to mixture and blend well. Transfer mixture to a soup pot. Add sherry and lime juice. Bring to a boil and simmer 10-15 minutes. Place tortilla strips and cheese in bowls. Ladle in the soup. Top with sour cream if desired.
Serves 8-10.
by Douglas Nulle
8 medium tomatoes, peeled and cut up
3 large Ancho chilis, seeded, membrane removed and cut up)
3 chicken boullion cubes dissolved in 3 cups of water for broth
4 medium frozen chicken breasts, cut into thin small strips
1 can (19 ounces) Las Palmas Green Chili Enchilada Sauce (medium)
1 can (14-1/2 ounces) S&W Diced Tomatoes with Roasted Garlic
Lemon pepper
1 small onion, cut up
2 tablespoons sherry
Juice from 2 limes (approximately 1/4 cup)
6 corn tortillas cut into 1/2 inch strips and fried crisp
1 cup Colby and Jack combo cheese, grated
Sour cream for topping (optional)
Season chicken strips well with lemon pepper. Fry chicken strips in small amount of water. When chicken strips are done, add enchilada sauce and half of the chicken broth. Let simmer. Place tomatoes, onion, chilis, and the remaining broth in a blender. Blend mixture well. Add can of diced tomatoes to mixture and blend well. Transfer mixture to a soup pot. Add sherry and lime juice. Bring to a boil and simmer 10-15 minutes. Place tortilla strips and cheese in bowls. Ladle in the soup. Top with sour cream if desired.
Serves 8-10.
