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Dawn_MO

Hi MCM, this might get you on the right start. REC: Santa Fe Chicken Soup and a couple others.


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #9475 at 8:54 pm on Jan 19, 2008

* Exported from MasterCook *

SANTA FE CHICKEN SOUP

Recipe By : Gails???
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done.

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* Exported from MasterCook *

Caldo Tlalpeno

Recipe By :Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts good chicken stock
1 1/4 pounds chicken breast
1 teaspoon mixed dried herbs -- (marjoram and thyme
1 tablespoon lard or vegetable oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
1 large clove garlic -- minced
1 sprig epazote
salt to taste
1 canned chipotles -- minced
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a 4 quart saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised diuring the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Was the pan, set it over medium heat, and add the lard or oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 mintues. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos and epazote, partially cover and simmer for 30 minutes. Season with salt. Just before serving, add the chile and shredded chicken to the simmering soup. Let them heat through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.

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* Exported from MasterCook *

Caldo Xochilt

Recipe By :Sunset
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dried Ancho, California, or New Mexico chile -- stemmed and seeded
6 cups chicken broth or 49 oz can
2 tablespoons long-grain white rice
1/3 cup garbanzo beans -- drained
1 medium onion -- chopped
2 tablespoons canned green chiles -- diced
1 medium tomato -- peeled and chopped
1 medium avocado
2 limes -- cut into wedges
1/2 cup chopped fresh cilantro

Cover dried chile with boiling water and let stand for 10 minutes. Drain chile and cut into large pieces. In a 2-3 quart pan, bring broth to a boil, add chile pieces, rice and garbanzos. Reduce heat, cover and simmer utnil rice is tender to bite, about 15 minutes. Meahwhile in a small bowl, combine 1/4 cup of the chopped onion with green chiles and tomato, set aside. Place remaining onion in another bowl. Pit, peel and dice an avocado, and place in third bowl. Squeeze some lime juice over to keep the avocado from darkening. Remove soup from heat and stir in cilantro. Season with salt to taste. Offer tomato mixture, chopped onion, avocado, and lime wedges to garnish individual bowls as desired.

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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