Post by Debbie on Jun 28, 2012 9:46:32 GMT -5
1 large red bell pepper, seeded and chopped 1 onion, minced
1 clove garlic, minced
2 tablespoons oil
2 tomatoes, peeled, seeded and chopped
3 fresh jalapeno chiles, seeded and minced
6 cups chicken broth
1 lime, halved crosswise and juiced (reserve the juice and shells)
3 tablespoons oil
6 small corn tortillas, halved and cut crosswise into 1/2-inch strips
1 1/2 cups cooked and shredded chicken breast
Salt and pepper to taste
In saucepan, cook red bell pepper, onion and garlic in 2 tablespoons
of oil over low heat, stirring until pepper is softened.
Add tomatoes and cook, stirring, for 2 minutes.
Add chiles, broth, lime juice and lime skins.
Bring the liquid to a boil and simmer for 5 minutes.
Discard lime skins.
In large skillet, heat remaining 3 tablespoons of oil over moderate heat until hot and cook tortilla strips in batches,
stirring until golden and crisp, about 30 seconds to 1 minute.
Transfer strips to paper towels to drain.
Keep strips warm in a 250-degree oven.
Add chicken to broth mixture and simmer until chicken is heated through.
Season soup with salt and pepper.
To serve, ladle into bowls.
Add some fried tortilla strips.
1 clove garlic, minced
2 tablespoons oil
2 tomatoes, peeled, seeded and chopped
3 fresh jalapeno chiles, seeded and minced
6 cups chicken broth
1 lime, halved crosswise and juiced (reserve the juice and shells)
3 tablespoons oil
6 small corn tortillas, halved and cut crosswise into 1/2-inch strips
1 1/2 cups cooked and shredded chicken breast
Salt and pepper to taste
In saucepan, cook red bell pepper, onion and garlic in 2 tablespoons
of oil over low heat, stirring until pepper is softened.
Add tomatoes and cook, stirring, for 2 minutes.
Add chiles, broth, lime juice and lime skins.
Bring the liquid to a boil and simmer for 5 minutes.
Discard lime skins.
In large skillet, heat remaining 3 tablespoons of oil over moderate heat until hot and cook tortilla strips in batches,
stirring until golden and crisp, about 30 seconds to 1 minute.
Transfer strips to paper towels to drain.
Keep strips warm in a 250-degree oven.
Add chicken to broth mixture and simmer until chicken is heated through.
Season soup with salt and pepper.
To serve, ladle into bowls.
Add some fried tortilla strips.