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Chicken Tortilla Soup for Dinner tonight
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U.S. Janet B.
May 20, 2019, 11:43:32 AM5/20/19
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Another rainy, gray day. I had to move my starter garden plants in
their trays to a place under the overhang of the roof. They were
standing in an inch of water.
Something warm from a pot on the stove seemed like a good idea. The
following recipe is a road map. If I have homemade chicken stock I
use that, if I have home grown tomatoes I use them -- you get the
idea. The only constants are the amount of liquid, beans and bell
peppers. The rest is cook's choice.
CHICKEN TORTILLA SOUP
Janet 6/13
2 Tbsp corn oil
1 cup diced onion
1 cup diced green pepper
1 cup diced red pepper
Several Anaheim-type peppers, diced
1 Jalapeno pepper diced
3 cloves garlic, minced
1 box chicken stock
Drippings from cooked chicken
1 can diced tomatoes
2 cans black beans, rinsed and drained
1 to 1 ½ teaspoon cumin
Some salt to taste
1 ½ cup cooked chicken
Janet US
Julie Bove
May 20, 2019, 10:00:20 PM5/20/19
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"U.S. Janet B." <J...@nospam.com> wrote in message
news:n2i5ee5gjongfepnf...@4ax.com...
U.S. Janet B.
May 21, 2019, 1:53:19 AM5/21/19
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and bake until crispy. Sprinkle the strips on the soup.
Julie Bove
May 21, 2019, 2:28:50 AM5/21/19
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dsi1
May 21, 2019, 8:16:43 PM5/21/19
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For chili con carne, I'll add crushed tortilla chips to the pot and simmer to thicken it up. My chili has the taste of toasted corn. It tastes great and a chili with a toasted corn taste is entirely appropriate as far as the region of origin goes.
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