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Name: Chicken, Tomato and Tortilla Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 2/3 c Chicken broth; 1 md Onion chopped; 1 Bay leaf; 6 Chicken thighs (about 2; 1 15-oz cn Italian tomatoes, peeled, canned; 1 hot green chile pepper, fresh; 4 Corn tortillas; 1 tb Vegetable oil; 1 ts Salt; 1 ts Ground cumin; 1 10-oz pk frozen corn; 1/4 ts Black Pepper freshly ground; Romano cheese Freshly grated; 2 tb Fresh Cilantro chopped; 3 c Water; wedges Lime for garnish; 1 clove Garlic crushed

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INGREDIENTS

2 2/3 c Chicken broth
1 md Onion ; chopped
1 Bay leaf
6 Chicken thighs ; (about 2
1 15-oz cn Italian tomatoes, peeled, canned
1 hot green chile pepper, fresh
4 Corn tortillas
1 tb Vegetable oil
1 ts Salt
1 ts Ground cumin
1 10-oz pk frozen corn
1/4 ts Black Pepper ; freshly ground
Romano cheese ; Freshly grated
2 tb Fresh Cilantro ; chopped
3 c Water
wedges Lime ; for garnish
1 clove Garlic ; crushed

To 6 servi

INSTRUCTIONS

1. In a large skillet over medium-high heat, cook the chicken thighs, skin side down, until the skin is golden brown, about 3 minutes. (Do not turn the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard all of the fat in the skillet. 2. In a food processor or blender, puree the tomatoes with their juice, the onion, chile pepper, and garlic. Add to the skillet and cook over medium heat, stirring often, until slightly thickened, about 3 minutes. Add the tomato mixture, water, chicken broth, cumin, salt, pepper, and bay leaf to the slow cooker and stir well. 3. Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on low (200 F). 4. Remove the chicken thighs and cool slightly. When the chicken is cool enough to handle, discard the skin and remove the meat from the bones. Coarsely chop the chicken meat and return to the slow cooker. Stir in the corn and chopped cilantro. 5. Meanwhile, preheat the oven to 400 F. Lightly brush both sides of the tortillas with the oil. Using a sharp knife, cut the tortillas into strips about 2 inches long and 1/2 inch wide. Spread the tortilla strips on a baking sheet. Bake, stirring occasionally, until crisp and golden brown, 5 to 8 minutes. 6. Remove the bay leaf from the soup. Serve the soup in individual bowls, topping each with crisp tortilla strips. Let each guest squeeze on lime juice to taste (dont skip the lime juice, it really makes the recipe!), and pass a bowl of grated cheese for sprinkling. Posted to FOODWINE Digest by Barb B on Sep 8, 1997

NOTES

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Chicken, Tomato and Tortilla Soup

2 2/3 c Chicken broth
1 md Onion chopped
1 Bay leaf
6 Chicken thighs (about 2
1 15-oz cn Italian tomatoes, peeled, canned
1 hot green chile pepper, fresh
4 Corn tortillas
1 tb Vegetable oil
1 ts Salt
1 ts Ground cumin
1 10-oz pk frozen corn
1/4 ts Black Pepper freshly ground
 Romano cheese Freshly grated
2 tb Fresh Cilantro chopped
3 c Water
 wedges Lime for garnish
1 clove Garlic crushed

1. In a large skillet over medium-high heat, cook the chicken thighs, skin  side down, until the skin is golden brown, about 3 minutes. (Do not turn  the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard  all of the fat in the skillet.    2. In a food processor or blender, puree the tomatoes with their juice, the  onion, chile pepper, and garlic. Add to the skillet and cook over medium  heat, stirring often, until slightly thickened, about 3 minutes. Add the  tomato mixture, water, chicken broth, cumin, salt, pepper, and bay leaf to  the slow cooker and stir well.    3. Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on  low (200 F).    4. Remove the chicken thighs and cool slightly. When the chicken is cool  enough to handle, discard the skin and remove the meat from the bones.  Coarsely chop the chicken meat and return to the slow cooker. Stir in the  corn and chopped cilantro.    5. Meanwhile, preheat the oven to 400 F. Lightly brush both sides of the  tortillas with the oil. Using a sharp knife, cut the tortillas into strips  about 2 inches long and 1/2 inch wide. Spread the tortilla strips on a  baking sheet. Bake, stirring occasionally, until crisp and golden brown, 5  to 8 minutes.    6. Remove the bay leaf from the soup. Serve the soup in individual bowls,  topping each with crisp tortilla strips. Let each guest squeeze on lime  juice to taste (dont skip the lime juice, it really makes the recipe!),  and pass a bowl of grated cheese for sprinkling.  Posted to FOODWINE Digest  by Barb B <barbb@MICRON.NET> on Sep 8, 1997

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Nutrition

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Serving Size: 1 To 6 servi (745g)
Recipe Makes: 4

Calories: 736
Calories from Fat: 198 (27%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 6.7g
Cholesterol 71.8mg		22 %
Sodium 411.7mg		14 %
Potassium 1161.7mg		31 %
Total Carbohydrate 110.9g		33 %
	Dietary Fiber 16.7g	67 %
	Sugars, other 94.2g
Protein 31.3g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 736

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