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Receta California Grill Texas Tortilla Soup
by Global Cookbook

California Grill Texas Tortilla Soup
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  Raciónes: 6

Ingredientes

  • 8 c. chicken broth
  • 2 tsp cumin
  • 3 tsp grnd New Mexico chile pwdr
  • 1 1/2 lb boneless skinless chicken breasts diced
  • 1 c. diced onions
  • 1 c. diced celery
  • 2 x chopped jalapenos (or possibly 1/2 c. chopped canned jalapenos)
  • 1 Tbsp. chopped garlic
  • 3/4 c. butter
  • 1/2 c. flour
  • 1/2 c. half-and-half
  • 1/4 c. chopped cilantro
  • 3/4 c. minced green onions
  • 1 1/2 c. shredded Jack cheese (optional)
  • 2 c. tortilla strips

Direcciones

  1. Bring chicken broth, cumin and chile pwdr to boil. Meanwhile, saute/fry chicken, onions, celery, jalapenos and garlic in 1/4 c. butter in skillet over medium heat till chicken juices run clear when pricked with fork, about 10 min. Remove from skillet and set aside.
  2. Heat remaining 1/2 c. butter in same skillet over medium-low heat. Stir in flour to make roux and cook till thickened, 2 to 3 min. Stir roux into boiling stock, then add in chicken-vegetable mix. Remove from heat and add in half-and-half and cilantro, stirring till smooth. Garnish with minced green onions, cheese and tortilla strips.
  3. This recipe yields 6 servings.