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.
Weeklong Classes allow you to immerse yourself! Monday through Friday schedule.
Online Cooking Course 40 lectures make up the curriculum of Cooking With Chiles. Hosted by the University of British Columbia.
Love Southwest Cooking?
"You're Just Moments Away from Free Access To My New & Exclusive 'Cooking with Jane Online Cooking Club' That Saves You Money, Keeps You Eating Well, & Staying Healthy"
This is a Limited Time Offer, So Act Fast!
Dear Fellow Foodie & Chile Enthusiast,
Who says you have to be from the Southwest to enjoy great Southwest cooking? Not me!
At long last - no matter where you are in the world - you can now have access to some of my best dining and entertaining ideas, kitchen-tested recipes and more...month after month.
Our current Cooking with Jane issue is hot off the virtual presses and I'd love to show you around. Each issue promises:
Money-saving tips, hints and feature stories
Lots of terrific recipes, many with videos, you can make at home yourself
Members will save on the cost of products, books, classes and tours - and will be the founders of a community online
Healthy eating, fun, fitness and weight loss through eating chiles
Wine selection to accompany bold foods and exciting menus
Off the Plate features our guest writers on home décor and food topics
And the great news is you can receive full access to the first issue, absolutely free with no obligation whatsoever. Here's how to...
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
|
Best Selling 
