So I made it to the library earlier today and searched for anything Julia Child. To my dismay there were only two books about her and/or written about her that remained at the library. The rest were either checked out or somewhere on the shelf. So I checked out those two books – From Julia’s Kitchen and The Biography of Julia Child. I’m actually looking forward to reading the latter of the two. What I really wanted to get was Julia’s recount of her time in France, but I guess I’ll have to wait until it gets returned back to the library.
Tonight’s new recipe was a Spicy Chicken Tortilla Soup.
Cook’s thoughts
It wasn’t as spicy as I thought it would be. I think next time I think I’ll add a can of Rotel and/or finely diced jalapenos to give it the kick it needs. Overall it was a good chicken soup fit for a rainy day like today.
Prep: 15 minutes
Cook: 20 minutes
serves: 4
Ingredients
1 (14 1/2 oz) can diced tomatoes with mild green chilies
1 (14-oz) can reduced-sodium chicken broth
2 cups thawed frozen mixed vegetables (broccoli, cauliflower, carrots, corn, and red bell pepper)
1 cup water
2 tsp ground cumin
1 cup chopped cooked chicken breast
3 tbsp chopped fresh cilantro
1 tbsp lime juice
12 baked tortilla chips, crumbled
Directions
Combine the tomatoes, broth, vegetables, water, and cum in a large saucepan and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, 10 minutes.
Stir in the chicken and cook until heated through, 2 minutes. Stir in the cilantro and lime juice. Top each serving with 3 of the tortilla chips and serve at once. Or omit the tortilla chips and transfer to individual microwave-safe containers. Let cool, cover, and refrigerate up to 3 days. To reheat, microwave each 1 1/2-cup serving on High until heated through, 2 minutes. Top with the tortilla chips just before eating.
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