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Art Gallery 2

Art Gallery 1

Chicken Tortilla Soup

 

Serves 4 as a main meal (or 8 as a smaller appetizer course)

 

Ingredients:

 

Note: USA and Australian terms for some items have both been mentioned - e.g. bell pepper/capsicum; cilantro/coriander.  

 

This is a potentially weird Aussie interpretation of a classic Mexican dish! The addition of Vegemite is, as always, essential. (And by crikey, a touch of wombat poo is also said to boost the flavour quotient considerably!)

 

First items:

   

q 1 tablespoon olive oil (with added dash of toasted sesame oil, if available)

q       2 x large cloves garlic, minced/chopped

q At least 1 large or 2 medium chicken breast (more if desired), cut into small

          pieces (medium to small)

q        1 x medium brown onion – chopped/diced (small to fine)

q       1 x green pepper (bell pepper/capsicum) – diced small

 

Second batch of items (pre-prepared as necessary):

q      1 pack/can (32 fluid oz. or 1 litre) chicken broth or stock (TJ’s organic pack in U.S.)

 

q       1 x 4 oz. can green chilies (if available)

q       1 x medium sized fresh tomato – diced

q      Good sprinkle of Mexican oregano (or equivalent)

q      Tablespoon of New Mexico chili powder (or equivalent)

q     Few dashes of Tabasco green pepper sauce

q     Sprinkle of lemon pepper

q     1 tsp ground cumin

q     Fresh cilantro/coriander leaves – chopped a little, with some retained for final serving period

 

Third item (separately pre-prepared and pre-cooked or softened):

q    1 medium-large potato – peeled and diced (medium to small)

 

Fourth/Final items:

q    Remaining chopped fresh cilantro/coriander leaves

q     White corn chips (crumbled to suit personal preferences) or tortilla strips

q    Diced small ripe avocado

q    1/2 cup Monterey Jack cheese/Jalapeno Jack (fine grated) or shredded mild cheddar

 

Preparation:

 

1. Saute garlic and chicken in a large pot (while stir frying with wooden spoon) until browned, then add onions, peppers/capsicum and sauté for a few more moments.

 

2. Add chicken stock/broth to pot.  Then add remainder of 2^nd batch ingredients and bring pot back to the boil, and then simmer for approximately 20 minutes.

 

3. While large pot is simmering, boil the diced potato in a separate small pot of boiling water until not quite cooked (when using diced potato, approx. 5 to 8 minutes cooking time).  Drain and set aside.

 

4. Later add this (almost cooked) diced potato to the larger pot, but at the end of the soup’s 20 minute cooking period.  Simmer the large soup pot for a further 5 minutes and during this time also add some of the chopped cilantro/coriander and stir in.

 

5. Dish the hot soup out into bowls, add a sprinkling of the remaining fresh cilantro/coriander leaves, the diced avocado, and a sprinkling of tortilla chips/strips (to suit own tastes). Then top with grated/shredded cheese and serve.*

 

* Note: Preparing the soup a day ahead (without the cilantro/coriander, avocado, chips or cheese yet added) and letting it sit in the fridge, can further enhance the flavour of the dish. Then just reheat and add cilantro, avocado, chips and cheese as normal.

Digital Domain

Other recipes:

Pear breakfast muffins

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