Tortilla Soup II Recipe

Step 1

Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool.

Step 2

Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes.

Step 3

Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.

Step 4

Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese.

NOTES: A spicy soup with cheese, tomatoes and corn -- This is a recipe from Salmagundi, a San Francisco soup restaurant chain.

* I usually make this with leftover chicken. You don't actually need a whole chicken worth, even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid.

Things You'll Need

  • 3lb Chicken pieces
  • 16c Water
  • 1t Celery seed
  • 1t Black peppercorns
  • 2 Garlic cloves, peeled
  • 1lb Tomatoes (canned),
  • -whole, peeled (do not
  • -drain; reserve the liquid)
  • 1 Onion, cut into
  • -1/2-inch pieces
  • 1 Green pepper, cut into
  • -1/2-inch pieces
  • 3 Sprigs fresh cilantro
  • 1/2t Cumin, ground
  • 1/4t Cayenne or chili powder
  • 1/4t Ground white pepper
  • 1 Garlic clove, minced
  • 10oz Corn, frozen
  • 4 Green onions,
  • -coarsely chopped
  • Salt
  • 1c Rice, cooked (cook about
  • -3 oz of raw rice to get
  • -that much cooked rice)
  • 2t Parsley, minced
  • 4oz Tortilla chips
  • 1/2lb Cheddar cheese, grated

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