April 21, 2005

Tex-Mex Soup

I've been wanting to make some tortilla soup, looked though my various books of recipes, and decided on a variation of this recipe from All-Time Favorites Slow-Cooker, a [one-shot?] magazine from Better Homes and Gardens, dated 2003.

Initial recipe first, the changes I made afterwards.

Tex-Mex Soup

1 14 1/2 oz can diced tomatoes
1 14 oz can beef broth
1 8 oz can tomato sauce
1/2 cup chopped onions
1 4 oz can diced green chile peppers
1 tsp ground cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 9 oz package frozen cooked Southwestern-flavor chicken breast strips, thawed
8 to 10 corn tortillas, torn into 1 to 2 inch pieces
3 oz cheese, either chedder or Monterey Jack with jalapenos, shredded

In slow cooker combine 2 cups water plus ingredients up to and including garlic powder.
Cover, cook low 8-10 hours or 4-5 hours high.
Adjust to high. Stir in chicken, cook for 15 more minutes. Stir in tortillas and serve. Garnish each serving with cheese.

I followed the recipe fairly closely. Substituted 2 beef bullion cubes plus water for the beef broth, 3 cloves of garlic finely chopped for garlic powder, chicken I had cooked for the prepared chicken, ro-tel tomatos instead of diced tomatos. Added an extra tsp cumin. Added one can whole corn. Ignored the corn tortillas [uncooked corn tortillas are not particularly tasty], sometimes served the recipe over rice instead.

Turned out fairly well, and was good for this cold I've got. It had less taste than I really wanted. It had a fair amount of burn, but that faded quickly. Overall, a decent recipe for a base, now I need to find some more things to add.

Posted by Owlish at April 21, 2005 08:45 AM | TrackBack
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