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==Ingredients==
{{Wikifiedrecipe}}
 
  +
* 3 cups low sodium [[chicken stock]]
==Description==
 
 
* 1 cup [[onion]]
 
 
* 8 oz skinless boneless [[chicken breast]]
 
 
* 14 oz canned [[tomato]]es
 
 
* 1½ cup spicy red [[chili bean]]s
===Ingredients===
 
 
* ½ cup [[red bell pepper]]
 
* 3 cup low sodium [[chicken stock]]
+
* ½ cup [[green bell pepper]]
* 1 cup [[Onion]]
+
* ½ cup [[yellow bell pepper]]
* 8 oz skinless boneless [[Chicken]] br
 
* 14 oz canned [[tomatoes]]
 
* 1 1/2 cup spicy red [[chili beans]]
 
* 1/2 cup red [[bell pepper]]
 
* 1/2 cup green [[bell pepper]]
 
* 1/2 cup yellow [[bell pepper]]
 
 
* 1 cup [[scallion]]
 
* 1 cup [[scallion]]
* 1/3 cup fresh [[cilantro]]
+
* cup fresh [[cilantro]]
* 1/2 cup wisconsin [[Jalapeno Jack]] chee
+
* ½ cup Wisconsin jalapeno [[jack cheese]]
* 2 6-inch [[flour]] tortilla
+
* 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.
 
 
===Other links===
 
 
 
   
 
== Directions ==
  +
# In small, heavy gauge non-reactive saucepan, sweat [[onion]] in ¼ cup stock until [[onion]]s 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 [[tomato]]es 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 [[jack cheese|jalapeno jack]] dices.
  +
# Top with 2 tablespoons crisp tortilla strips.
  +
# Serve immediately.
   
  +
__NOTOC__
==See also==
 
   
[[Category:Recipes]] [[Category:Healthy Recipes]]
+
[[Category:Bean Soup Recipes]]
 
[[Category:Chicken breast Recipes]]
  +
[[Category:Chicken stock and broth Recipes]]
 
[[Category:Chili bean Recipes]]
 
[[Category:Cilantro Recipes]]
 
[[Category:Cilantro Recipes]]
[[category:chicken stock Recipes]]
+
[[Category:Green bell pepper Recipes]]
[[category:jack cheese Recipes]]
+
[[Category:Green onion Recipes]]
[[category:chili bean Recipes]]
+
[[Category:Healthy Main Dishes]]
  +
[[Category:Healthy Side Dishes]]
[[category:sweet pepper Recipes]]
 
[[category:tomato Recipes]]
+
[[Category:Jack cheese Recipes]]
[[category:shallot Recipes]]
 
[[category:pepper Recipes]]
 
[[category:Chicken Recipes]]
 
[[category:Onion Recipes]]
 
[[category:flour Recipes]]
 
[[category:Fresh Beans Recipes]]
 
[[category:Onion Recipes]]
 

Latest revision as of 13:33, 5 February 2011

Ingredients

Directions

  1. In small, heavy gauge non-reactive saucepan, sweat onion in ¼ cup stock until onions are limp.
  2. Add chicken and remaining 1 ¾ cups stock, lower heat and simmer 10 minutes.
  3. Remove from heat and let chicken cool in stock.
  4. Remove from stock and cut into small dice; reserve.
  5. Strain broth; chill; defat; reserve.
  6. 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.
  7. To serve: ladle approximately 1 cup soup into bowl and stir in 1 tablespoon jalapeno jack dices.
  8. Top with 2 tablespoons crisp tortilla strips.
  9. Serve immediately.