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CHICKEN TORTILLA SOUP
2 Tbsp. oil
1 medium onion chopped
2 cloves garlic.
Sauté above. Put in either crockpot or large pot with the following:
15 oz. chopped stewed tomatoes with juice
4 cups chicken broth
4 oz. green chilies
1 tsp. lemon pepper
2 tsp. Worcestershire
1 tsp. chili powder
1/2 tsp. hot sauce
1 tsp. cumin
2 cups shredded or chopped cooked chicken.
If you're cooking it on the stove, you can thicken it up a bit before you serve it with 1/2 cup water mixed with 1/4 cup flour - but be careful with that because once the leftovers go in the fridge it can get really thick. I've made chicken tortilla 'stew' more than once this way. Serve with a large dollop of sour cream (lite of course) in the middle of the bowl.
“I have eaten my way through six inheritances in the great restaurants, so I know what good cuisine is all about.”
Denis (Lahana Denis) (1909-1981)
Fontina cheese ('Fontina Val d'Aosta'), one of Italy's great cheeses, has been made in the Aosta Valley in the Alps since the 12th century. Young Fontina is used in as a table cheese, and in cooking (especially fonduta). Mature Fontina is a hard grating cheese. Fontina is an Italian cow's milk cheese, about 45% milkfat.
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