Wednesday, November 15, 2006

In the Kitchen: Chicken Tortilla Soup

I was in the grocery tonight looking for some Creole Red Beans and Rice when I remembered I had a chicken breast in the refridgerator that was defrosted and needed to be cooked tonight. I remembered that I had most of what I needed at home so bought some ice cream and left. When I got home I cut up the chicken breast and put it in a pot of water along with red potatoes, carrots, a diced kohlrabi, grated garlic, one teaspoon of salt and set it to boil. I also added two dried New Mexican Chili Pods. I made a mistake with that and got the soup a bit too hot. I solved that problem by taking a cup of the juice and added some chicken stock and water to replace what I took. After I brought the soup back to a boil I added yellow squash and green chili (mild) and cooked until squash was done. I then added a few corn tortillas to soften in the soup before serving. I served with corn tortillas and avocado.

1 comment:

Susan G. Holtzman said...

I believe you have missed your calling, Jim. You are obviously a good cook and like food photography. I urge you to pursue a career in this field along with your equine photography.