Ingredients
1/2 cup onion, finely chopped, 1 med
1 each clove garlic, finely chopped
2 tbsp vegetable oil
4 cup chicken broth
1/4 cup red bell pepper, chopped
1 tbsp red chiles, ground
3/4 tsp basil leaves, dried
1/2 tsp salt
1/4 tsp pepper
15 oz tomato puree, 1 can
1/2 cup vegetable oil
10 each 6-dia corn tortillas, *
2 cup chicken breasts, cooked, **
GARNISHES
1 avocado slices
1 cheese, ***
Directions
* Corn Tortillas should be cut into 1/2-inch strips. ** Cooked
Chicken breasts should be cut up or shredded. *** Use Monterey Jack
or Chihuahua Cheese in this recipe.
Servings: 6 servings
Chicken Tortilla Soup Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Chicken Soup; Mexican
The History of Recipes
It is possible to trace the history of `recipes` way back into the distant past, certainly as far as pharonic Egypt, and potentially, even further back. However, generally, these ancient cook books were just basic hieroglyphic instructions for preparing food.
Moving on, there are a couple of books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cooking, including rosemary and coriander. The introduction of these new tastes created an explosion in recipe publications, most of which still exist in private collections. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chicken Tortilla Soup recipe.
