The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.
Cooking Time: 10-12 minutes
Yield: 2 servings
1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapenos with juice
Optional Garnishes:
Cilantro leaves
Crushed red caribe chiles
Lime wedges
1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.
2. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.
Registration Listing for Upcoming
Southwest Cooking Classes
Learn the skills and secrets of great Southwestern cooking at Jane Butel's cooking school in Corrales, New Mexico.
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
October 9, 2009
5 p.m. to 9-10 p.m.
Corrales, NM Corrales Kitchen
Coming Soon!
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Coming Soon!
Oct 9, 2009 to Oct 11, 2009
5 p.m. to 2-3 p.m.
Corrales, NM Jane Butel's Corrales Kitchen
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
Jane Butel Cooking School • 2655 Pan American NE, Ste F • Albuquerque NM 87107 • Office: 505-243-2622 TOLL FREE: 1-800-473-8226 • info@janebutelcooking.com • Site Map
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