Post by Okwes on Mar 7, 2008 14:33:22 GMT -5
Rez Chicken Tortilla Soup
Makes 9 servings
4 to 5 cooked, boneless, skinless chicken breast halves or 1
rotisserie chicken, shredded (about 6 cups)
3 cans (14 fluid ounces each)
reduced sodium chicken broth
2 cans (10 ounces each) mild red or green chili enchilada sauce
1 can (12 fluid ounces) evaporated milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1-1/2 cups broken tortilla chips
Fresh cilantro leaves, sliced green onions (optional)
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in
large saucepan.
Cook over medium-high heat until mixture begins to simmer. Reduce heat to
medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is
tender. Add chicken and corn; stir well.
Spoon into serving bowls; top each serving with tortilla chips, cilantro
leaves and green onions, if desired.
TIPS: Different brands of enchilada sauce may have different heat levels.
A hotter enchilada sauce can be used if a spicier stew is desired.
Freeze half the stew for another meal. Thaw in refrigerator and reheat in
microwave or on stovetop.
Makes 9 servings
4 to 5 cooked, boneless, skinless chicken breast halves or 1
rotisserie chicken, shredded (about 6 cups)
3 cans (14 fluid ounces each)
reduced sodium chicken broth
2 cans (10 ounces each) mild red or green chili enchilada sauce
1 can (12 fluid ounces) evaporated milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1-1/2 cups broken tortilla chips
Fresh cilantro leaves, sliced green onions (optional)
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in
large saucepan.
Cook over medium-high heat until mixture begins to simmer. Reduce heat to
medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is
tender. Add chicken and corn; stir well.
Spoon into serving bowls; top each serving with tortilla chips, cilantro
leaves and green onions, if desired.
TIPS: Different brands of enchilada sauce may have different heat levels.
A hotter enchilada sauce can be used if a spicier stew is desired.
Freeze half the stew for another meal. Thaw in refrigerator and reheat in
microwave or on stovetop.