Pollo Tortilla Soup
Posted by Mama
This recipe is from a cookbook Jean gave me from the Eastside Cafe in Austin.
2 T. olive oil
1 C. onions, diced
3/4 C. celery, diced
1/2 C. green bell pepper, seeded and diced
1 1/2 T. garlic, minced
8 C. chicken stock
3 C. cooked, diced chicken
2 14 oz. cans diced tomatoes
2 T. fresh lime juice
2 T. cilantro, minced
1 T. fresh basil, minced
1/2 t. ground cumin
1 t. salt
1/4 t. freshly ground black pepper
fried tortilla chips
1/2 C. jack cheese, grated
Heat olive oiil in a large soup pot over low heat. Saute onions, celery, bell peppers, and garlic for 15 minutes. Add stock, chicken, tomatoes, lime juice, cilantro, basil, cumin, salt and pepper. Bring to a boil, reduce heat, and simmer 30 minutes. Garnish with fried tortilla strips and cheese. Yield: 12 cups
SO GOOD! I might add a jalapeno in with the onions next time, and there will definitely be a next time!! Thanks for the recipe, Mama!
This was excellent! We used an Anaheim pepper (similar to Poblano or Pasilla) instead of green bell. I like the flavor of Anaheims/Poblanos/Pasillas better. I also took Bets’s suggestion of jalepeno with the onions…excellent!! It has just a touch of kick. Also, I had four different people comment on the smell coming from our house, as I was making dinner while answering the early trick or treaters. I even had one little girl (about 6 yrs old) tell me that my dinner, “smells better than my daddy’s.” haha. GREAT MEAL!!!