"Secrets to Cooking Tex-Mex"
This is an easy to prepare recipe that can
be prepared after a busy day. It is best served with
'fresh' fried corn tortilla chips, but a plain, packaged
chip also works just fine.
1-14 1/2 oz. can WHOLE TOMATOE's or Ro*tel Tomatoes
& Green Chiles
1 medium ONION, Cut into 1/2" squares
3 tablespoons minced fresh GARLIC
5 cans CHICKEN STOCK
1/4 cup chopped CILANTRO
1/2 teaspoon SUGAR
2 cups MONTEREY JACK CHEESE, cubed (1/2")
1 large, ripe AVOCADO, cubed (1/2")
8 ounces fried CORN TORTILLA CHIPS OR 1 package (10) fresh CORN
2 CHICKEN BREASTS, cooked and cut into 1/2" chunks
1/2 cup OLIVE OIL or LIQUID VEGETABLE SEASONING
1 tablespoon BUTTER or MARGARINE
SALT and PEPPER to taste
Start by heating OLIVE OIL and BUTTER in a small skillet on MEDIUM HIGH
While the oil is heating up, season the chicken breast's with salt
and pepper or FAJITA
SEASONING. When the oil is hot, add the chicken breasts and quickly
sauté (about 4
minutes each side), turning once. Remove from heat and set aside.
Combine the TOMATO'S (undrained), ONION, GARLIC, CILANTRO,
into a food processor or blender and PULSE only until
'chunky'. Pour this mixture into
a large saucepan, add the CHICKEN BROTH then heat on
Simmer this mixture for 20 minutes while you are frying your CORN
and cutting the AVOCADO, MONTEREY JACK CHEESE, and cooled
into 1/2 inch cubes. If using fresh
CORN TORTILLA CHIPS,
quarter and fry in hot oil (375°)
until crisp. Remove and drain on a paper towel.
After the vegetable mixture has simmered for 20 minutes, remove from
heat and add
the cubed CHICKEN BREASTS. Season with SALT and PEPPER to TASTE.
To serve: Place about 1/4 to 1/2 cup of the cubed MONTEREY JACK
AVOCADO into each soup bowl, then crumble a handful of the CORN TORTILLA
CHIPS on top of this. Pour hot soup into the bowl and serve immediately.
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.