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Name: Trudys Tortilla Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Kernals from 1 ear of fresh; 1/2 lg Onion, diced; 1 1/2 Bay Leaves; Monterey jack or cheddar; 2 tb Margarine, (2 to 3); 1/2 tb Ground cumin; 1 tb Salt or to taste; 1 lg Tomato, diced; 2 Cloves garlic, finely; 1 tb Chicken base, * see note; 15 oz Tomato juice; 2 Anaheim chili pepper, diced; 1/2 tb Black Pepper ground; 1 lb Boneless skinless chicken; 3 qt Water; 2 Poblano peppers, diced

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INGREDIENTS

Kernals from 1 ear of fresh
1/2 lg Onion, diced
1 1/2 Bay Leaves
Monterey jack or cheddar
2 tb Margarine, (2 to 3)
1/2 tb Ground cumin
1 tb Salt or to taste
1 lg Tomato, diced
2 Cloves garlic, finely
1 tb Chicken base, * see note
15 oz Tomato juice
2 Anaheim chili pepper, diced
1/2 tb Black Pepper ; ground
1 lb Boneless skinless chicken
3 qt Water
2 Poblano peppers, diced

Servings

INSTRUCTIONS

In a soup or stock pot, melt the margarine and add the next seven ingredients. Saute until the chicken is cooked, the veggies are tender and the onion transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3 1/2 quarts. NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in jars at supermarkets. The 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas zeiss@tab.com Recipe by: Trudys Restaurant Posted to MC-Recipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Feb 11, 1997.

NOTES

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Trudys Tortilla Soup

Kernals from 1 ear of fresh
1/2 lg Onion, diced
1 1/2 Bay Leaves
 Monterey jack or cheddar
2 tb Margarine, (2 to 3)
1/2 tb Ground cumin
1 tb Salt or to taste
1 lg Tomato, diced
2 Cloves garlic, finely
1 tb Chicken base, * see note
15 oz Tomato juice
2 Anaheim chili pepper, diced
1/2 tb Black Pepper ground
1 lb Boneless skinless chicken
3 qt Water
2 Poblano peppers, diced

In a soup or stock pot, melt the margarine and add the next seven  ingredients. Saute until the chicken is cooked, the veggies are tender and  the onion transparent. Add the cumin, pepper, chicken base, salt, bay  leaves, tomato juice and water. Bring to a boil, reduce the heat to  medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar  cheese and broken tortilla chips. Makes about 3 1/2 quarts.    NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in  jars at supermarkets.  The 1 tablespoon chicken base and 3 quarts of water  can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas  zeiss@tab.com  Recipe by: Trudys Restaurant    Posted to MC-Recipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The  Meades) on Feb 11, 1997.

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Nutrition

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Serving Size: 1 Serving (2328g)
Recipe Makes: 1 Servings

Calories: 654
Calories from Fat: 144 (22%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 3.8g
Cholesterol 313.6mg		96 %
Sodium 8521.2mg		294 %
Potassium 2196.3mg		58 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 22.3g
Protein 100.9g		144 %
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: 654

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