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Chicken Tortilla Soup

Difficulty:Easy

Ingredients

  • ■   Glace de Poulet Gold diluted
  • ■   Ground black Tellicherry Peppercorns

Description

1 carton Mutti Italian Chopped Tomatoes 1/2 teaspoon Jalapeno Powder (or more, to taste) 1 1/2 oz. Glace de Poulet Gold diluted in 3 cups hot water 2 cups mixed chopped vegetables of your choice (broccoli, cauliflower, corn, carrots, bell pepper) 1 tsp. ground cumin 1 1/2 cups cooked chicken breast 3 T. chopped fresh cilantro 1 T. fresh lime juice Trapani Sea Salt Ground black Tellicherry Peppercorns Crumbled tortilla chips Combine the Mutti Tomatoes, Jalapeno Powder, diluted Glace de Poulet Gold, vegetables and cumin in a large saucepan and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Stir in chicken and cook a few more minutes until heated through. Stir in cilantro, lime juice and season with Trapani Sea Salt and Tellicherry Pepper. Top with crumbled tortilla chips. Recipe and photo courtesy of www.morethangourmet.com

  • 1. Combine the Mutti Tomatoes, Jalapeno Powder, diluted Glace de Poulet Gold, vegetables and cumin in a large saucepan and bring to a boil.
  • 2. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.
  • 3. Stir in chicken and cook a few more minutes until heated through.
  • 4. Stir in cilantro, lime juice and season with Trapani Sea Salt and Tellicherry Pepper.
  • 5. Top with crumbled tortilla chips.
  • 6. Recipe and photo courtesy of www.morethangourmet.com

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