TORTILLA-SOUP(SPV)       USENET Cookbook       TORTILLA-SOUP(SPV)
TORTILLA SOUP
     TORTILLA-SOUP - A spicy soup with cheese, tomatoes, 
and corn
     This is a recipe from Salmagundi, a San Francisco 
soup res-
     taurant chain.
INGREDIENTS (Serves 12)
     3 lbs     chicken pieces
     16 cups   water
     1 tsp     celery seed
     1 tsp     black peppercorns
     2         garlic cloves, peeled
     1 lb      canned whole peeled tomatoes (do not 
drain-reserve
               the liquid)
     1         onion, cut into 1/2-inch pieces.
     1         green pepper, cut into 1/2-inch pieces.
     3         sprigs fresh cilantro
     1/2 tsp   ground cumin
     1/4 tsp   cayenne or chili powder
     1/4 tsp   ground white pepper
     1         clove garlic, minced
     10 oz     frozen corn
     4         green onions, coarsely chopped
               salt
     1 cup     cooked rice (cook 3 oz of raw rice to 
get that
               much cooked rice)
     2 tsp     minced parsley
     4 oz      tortilla chips
     1/2 lb    grated cheddar cheese
PROCEDURE
          (1)  Combine chicken and water in stockpot. 
 Add celery
               seed, peppercorns and garlic tied in 
cheesecloth.
               Cover, bring to a boil, reduce heat and 
simmer for
               about 45 minutes.
          (2)  Remove chicken from broth and let cool. 
 Strain
               broth and return to pot.
          (3)  Add tomatoes, onion, green pepper, cilantro,
               cumin, cayenne, white pepper and garlic. 
 Cover
               and simmer 30 minutes.
          (4)  Add corn and green onion.  Simmer 10 
minutes.
               While this is cooking, skin and bone 
the chicken
               pieces and cut the meat into bite-size 
pieces.
          (5)  Add salt to taste.  Add the chicken, 
rice and
               parsley to the broth, and heat through.
          (6)  Garnish each bowl with a few crisp tortilla 
chips
               (homemade are best, or those made in 
a homemade
               style) and some grated cheddar cheese.
NOTES
     I usually make this with leftover chicken.  You 
don't actu-
     ally need a whole chicken worth-even a small amount 
will do.
     In this case, I use a mixture of chicken broth 
and water
     (about 2/3 chicken broth) for the liquid.
RATING
     Difficulty: easy.  Time: 2 hours, most of it simmering.
     Precision: approximate measurement OK.
CONTRIBUTOR
     Vicki O'Day
     Hewlett-Packard Laboratories, Palo Alto CA
     hplabs!oday
     Path: decwrl!recipes
     From: cimeti@nucsrl.UUCP (Cimet Israel)
     Newsgroups: mod.recipes
     Subject: RECIPE: Tortilla soup II
     Message-ID: <8170@decwrl.DEC.COM>
     Date: 20 Feb 87 04:34:46 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Northwestern University, Evanston, 
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