MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Martina Mcbride's Creamy Chicken Tortilla Soup
Categories: Poultry, Vegetables, Chilies, Beans, Dairy
Yield: 8 Servings
1 1/4 lb Boned, skinned chicken
1 ts Kosher salt
1/2 ts Black pepper
4 c Chicken broth
1 tb Oil
1 md Yellow onion; chopped
1 Jalapeño; seeded, chopped
3 cl Garlic; chopped
1 ts Chilli spice mix
1 ts Ground cumin
1 ts Paprika
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
1/3 c Masa harina
1 1/3 c Milk
15 oz Can black beans; drained,
- rinsed
16 oz Can pinto beans; drained,
- rinsed
1 c Corn niblets
2/3 c Heavy cream
1/3 c Sour cream
MMMMM-------------------------GARNISHES------------------------------
Shredded cheese
Sour cream
Diced avocado
Cilantro
Lime wedges
Corn tortilla chips
Hot sauce
Set the oven @ 350ºF/175ºC.
Season the chicken with salt & pepper. Place in a
greased 11" x 7" baking dish. Pour 1 cup of the broth
over the top and cover. Bake 45 minutes or until done.
Remove the chicken, reserving the cooking liquid. Shred
the meat with 2 forks.
Heat the oil in a large Dutch oven over medium-high. Add
the onion and jalapeno; cook 3 minutes. Add the garlic;
cook 30 seconds, stirring constantly. Add the remaining
3 cups broth, reserved cooking liquid, chili powder,
cumin, paprika, and tomatoes.
Whisk together the masa and milk until blended. Stir
into the soup. Cook over medium-high, stirring
frequently, 10 minutes or until the mixture boils and
thickens slightly. Stir in the chicken, black beans,
pinto beans, and corn. Reduce the heat to low. Stir in
the cream and sour cream. Serve with the desired
garnishes.
RECIPE FROM:
https://www.southernliving.com
Uncle Dirty Dave's Archives
MMMMM
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