Chicken Tortilla Soup

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Cook two chicken breasts until done. Cool, remove meat from the bone and coarsely chop. Set aside. Can be done a day before.

In a large pot, heat 2-3 tbsps oil.
Add 1 medium chopped onion and 2 cloves of minced garlic. Saute till soft.
Stir in
2 tsps chili powder
1 tsp dried oregano
32 ozs of crushed tomatoes
2 cups chicken broth
1-1/4 cups water

Bring to a boil and simmer 5-10 mins.

Stir in
1 cup whole kernel corn
1 cup white hominy
1 4 oz can chopped green chilil peppers
1 15 oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
meat from the chicken

Simmer for 10-15 minutes.

Serve with crushed tortilla chips. Monterey Jack cheese and chopped green onions.

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Appetizers (From 2003)


From 2003, Pam, Lee, and Sylvia prepare appetizers. This was a two part show.
Check out the recipes online. If you need a DVD quality version, contact us via email.

In part 1

  • Tortilla Rollups
  • Crab Cakes
  • Asparagus Prosciutto
  • Sausage Balls

In Part 2

  • Peking Ravioli
  • Deviled Eggs
  • Gerkin Rolls
  • Spanakopita
  • Stuffed Snow Pea Pods