Chicken soup for the Hispanic Soul (or at least the tex-mex tongue)
My most recent cooking adventure is chicken tortilla soup, which Sam and I shared with her friends Jeff and Elaina. The actual cooking wasn't tough, but the prep time was a bit long. I was surprised just how filling this soup was. I don't think anyone needed more than the serving size suggested in the book, which was very good, because the recipe is for four servings. And for those of you who are counting calories, this recipe is about 100 calories per serving. It's spicy and chunky and . . . yum.
This recipe is taken from the Hungry Girl cookbook.
3 cups fat free chicken broth
4 ounces cooked lean skinless, boneless chicken breast, shredded
1 cup canned diced tomatoes, undrained
1/2 cup canned sweet corn kernels
1/2 cup chopped onions
1 tablespoon chopped jalapeño peppers
1 tablespoon lime juice
1 tablespoon fajita seasoning mix
1 teaspoon minced garlic
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 baked tortilla chips, crushed
optional toppings: cilantro, fat-free sour cream, low-fat shredded cheese
* In a medium pot sprayed with non-stick spray, onion, garlic, seasoning, and spices over medium heat until onions soften, 3 to 5 minutes.
* Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
* Add the corn and diced tomatoes, and continue to cook for 5 minutes.
* Add chicken, jalapeño, and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
* Once ready to serve, top each serving with crushed chips and, if desired, cilantro, sour cream and/or cheese.
Good food.
Tomorrow I'm doing something just slightly less healthy than this, lemon creme brulée. This is at least partly because I need something to do with the egg yolks left after I made angel food cake a couple of weeks ago.
I've done creme brulée before, but I haven't done this flavoring. I've tried, actually, but I kind of forgot to add the lemon juice. Fortunately, against the written recipe, I had included a vanilla bean, so it still had a delicious flavor.
Zaklog the Kitchen-Master signing off. Enjoy the food.
This recipe is taken from the Hungry Girl cookbook.
3 cups fat free chicken broth
4 ounces cooked lean skinless, boneless chicken breast, shredded
1 cup canned diced tomatoes, undrained
1/2 cup canned sweet corn kernels
1/2 cup chopped onions
1 tablespoon chopped jalapeño peppers
1 tablespoon lime juice
1 tablespoon fajita seasoning mix
1 teaspoon minced garlic
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 baked tortilla chips, crushed
optional toppings: cilantro, fat-free sour cream, low-fat shredded cheese
* In a medium pot sprayed with non-stick spray, onion, garlic, seasoning, and spices over medium heat until onions soften, 3 to 5 minutes.
* Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
* Add the corn and diced tomatoes, and continue to cook for 5 minutes.
* Add chicken, jalapeño, and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
* Once ready to serve, top each serving with crushed chips and, if desired, cilantro, sour cream and/or cheese.
Good food.
Tomorrow I'm doing something just slightly less healthy than this, lemon creme brulée. This is at least partly because I need something to do with the egg yolks left after I made angel food cake a couple of weeks ago.
I've done creme brulée before, but I haven't done this flavoring. I've tried, actually, but I kind of forgot to add the lemon juice. Fortunately, against the written recipe, I had included a vanilla bean, so it still had a delicious flavor.
Zaklog the Kitchen-Master signing off. Enjoy the food.