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+ | * 3 cups low sodium [[chicken stock]] |
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− | ==Description== |
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− | * |
+ | * ½ cup [[green bell pepper]] |
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+ | * ½ cup [[yellow bell pepper]] |
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− | * 1/2 cup yellow [[bell pepper]] |
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* 1 cup [[scallion]] |
* 1 cup [[scallion]] |
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+ | * ⅓ cup fresh [[cilantro]] |
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+ | * ½ cup Wisconsin jalapeno [[jack cheese]] |
− | * 2 6-inch [[ |
+ | * 2 x 6-inch flour [[tortilla]] |
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− | In small, heavy gauge non-reactive saucepan, sweat [[Onion]] in ¼ cup stock until [[onions]] are limp. Add [[Chicken]] and remaining 1 ¾ cups stock, lower heat and simmer 10 minutes. Remove from heat and let [[Chicken]] cool in stock. Remove from stock and cut into small dice; reserve. Strain broth; chill; defat; reserve. In large container with lid, mix strained poaching liquid, diced [[tomatoes]] with juice, [[Beans]], [[peppers]], scallions and [[cilantro]]; mix well; cover and refrigerate at least 4 hours before serving. To serve: Ladle approximately 1 cup soup into bowl and stir in 1 tablespoon [[Jalapeno Jack]] dices. Top with 2 tablespoons crisp tortilla strips. Serve immediately. |
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− | ===Other links=== |
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+ | # In small, heavy gauge non-reactive saucepan, sweat [[onion]] in ¼ cup stock until [[onion]]s are limp. |
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+ | # Add [[chicken]] and remaining 1 ¾ cups stock, lower heat and simmer 10 minutes. |
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+ | # Remove from heat and let [[chicken]] cool in stock. |
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+ | # Remove from stock and cut into small dice; reserve. |
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+ | # Strain broth; chill; defat; reserve. |
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+ | # In large container with lid, mix strained poaching liquid, diced [[tomato]]es with juice, beans, [[peppers]], scallions and [[cilantro]]; mix well; cover and refrigerate at least 4 hours before serving. |
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+ | # To serve: ladle approximately 1 cup soup into bowl and stir in 1 tablespoon [[jack cheese|jalapeno jack]] dices. |
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+ | # Top with 2 tablespoons crisp tortilla strips. |
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+ | # Serve immediately. |
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+ | __NOTOC__ |
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− | ==See also== |
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− | [[Category: |
+ | [[Category:Bean Soup Recipes]] |
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+ | [[Category:Chicken stock and broth Recipes]] |
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[[Category:Cilantro Recipes]] |
[[Category:Cilantro Recipes]] |
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− | [[ |
+ | [[Category:Green bell pepper Recipes]] |
− | [[ |
+ | [[Category:Green onion Recipes]] |
− | [[ |
+ | [[Category:Healthy Main Dishes]] |
+ | [[Category:Healthy Side Dishes]] |
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− | [[category:sweet pepper Recipes]] |
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− | [[ |
+ | [[Category:Jack cheese Recipes]] |
− | [[category:shallot Recipes]] |
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− | [[category:pepper Recipes]] |
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− | [[category:Onion Recipes]] |
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− | [[category:flour Recipes]] |
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− | [[category:Onion Recipes]] |
Latest revision as of 13:33, 5 February 2011
Ingredients
- 3 cups low sodium chicken stock
- 1 cup onion
- 8 oz skinless boneless chicken breast
- 14 oz canned tomatoes
- 1½ cup spicy red chili beans
- ½ cup red bell pepper
- ½ cup green bell pepper
- ½ cup yellow bell pepper
- 1 cup scallion
- ⅓ cup fresh cilantro
- ½ cup Wisconsin jalapeno jack cheese
- 2 x 6-inch flour tortilla
Directions
- In small, heavy gauge non-reactive saucepan, sweat onion in ¼ cup stock until onions are limp.
- Add chicken and remaining 1 ¾ cups stock, lower heat and simmer 10 minutes.
- Remove from heat and let chicken cool in stock.
- Remove from stock and cut into small dice; reserve.
- Strain broth; chill; defat; reserve.
- In large container with lid, mix strained poaching liquid, diced tomatoes with juice, beans, peppers, scallions and cilantro; mix well; cover and refrigerate at least 4 hours before serving.
- To serve: ladle approximately 1 cup soup into bowl and stir in 1 tablespoon jalapeno jack dices.
- Top with 2 tablespoons crisp tortilla strips.
- Serve immediately.