Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

Google
I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - September 15, 2007

Chicken Tortilla Soup

Serves: 6


Download this recipe.

   1/2 cup onions, finely chopped
   1 clove garlic minced
   2 teaspoons vegetable oil
   4 cups chicken broth
   1/2 red bell pepper chopped
   1 teaspoon ground red pepper
   2 teaspoons basil chopped
   2 teaspoons salt
   1 teaspoon black pepper
   15 ounces tomato purée
   1/2 cup vegetable oil
   10 corn tortillas cut in 1/2" slices
   2 cups chicken, chopped, cooked
   Avocado slices
   Monterey jack cheese sliced or shredded


In a 4 quart Dutch oven, saute the onions and garlic in 2 T oil until tender. Stir in the broth, red bell pepper, ground red pepper, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain on paper towels. To serve, divide the tortilla strips and cooked chicken between 6 bowls; pour broth over chicken. Top with cheese and avocado slices.



Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656