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Tortilla Soup #2
3 lbs. chicken pieces
16 c. water
1 tsp. celery seed
1 tsp. black peppercorns
2 garlic cloves, peeled
1 lb. canned whole peeled tomatoes (do not drainreserve the liquid)
1 onion, cut into ½-inch pieces.
1 green pepper, cut into ½-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 c. 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
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. Remove chicken from broth and let cool. Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes. 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. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through. Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese. Serves 12.
Happiness is a bowl of cherries and a book of poetry under a shade tree.
~Astrid Alauda
To degrease cooled meat soups and stews, put a sheet of waxed paper or plastic wrap directly on
top of the liquid before refrigerating. When you're ready to reheat, peel off the waxed paper, and the fat will come with it.
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