Blue corn cafe tortilla soup
Recipe by Judy Walton
½ cup yellow onion, green pepper, and red pepper ½ cup can of roasted green chilies 1 can diced tomatoes 2 T. olive oil 4 cups chicken broth (I usually add more chicken broth- 2-4 cups) 2 T. finely chopped garlic ¼ t. cumin 2 cups “Enchilada Chicken” 3 T. cornstarch 1 T. lime juice chopped cilantro Blue Corn Chips (Tostito)
1. Begin in a large pot. Saute vegetables and green chilies briefly in about 2 T. oil over medium high for 3-4 minutes. When vegetables are limp, add broth, garlic, and cumin. Bring to boil. Reduce heat, add chicken and simmer for 10-15 minutes. To thicken, mix cornstarch with as little water as possible to make a thin paste. Bring soup to boil; stir with one hand and pour the slurry slowly with the other. Continue to cook on high for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Add cilantro and lime juice and serve over Blue Corn chips. Soup will keep without chips for 3 to 4 days.
main courses, soups December 08, 2013 15:33
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