On Fri, 05 Sep 2014 22:53:59 -0700, koko > wrote:

> On Fri, 05 Sep 2014 22:32:43 -0700, sf > wrote:
>
> >
> >Chicken tortilla soup.
> >
> >I took the picture with my phone camera (inside the kitchen) and for
> >those who care, the white spots are not salt. They are just a
> >reflection of overhead lighting that my phone's camera couldn't deal
> >with. http://oi60.tinypic.com/346oos1.jpg
>
> Dang, I wish my soup shots looked that good.
> It looks delicious, care to share your recipe?
>
High praise coming from you, Koko, thank you! My recipe is a "no
recipe" recipe that I make when I have a convergence of leftover
chicken that's too small to inspire anything else and stale tortilla
chips to use up or throw away.

I started last night's soup with a rich, homemade chicken stock (made
with onion, carrot, celery and a little tomato - which can be fresh,
canned, even a dab of tomato ketchup will do)... but it's not beneath
me to begin with boxed chicken broth and doctor it up. I add one or
two carrots that have been sliced paper thin and sliced green onions
to the broth and let it simmer a few minutes while I'm shredding the
chicken (volume varies depending on the amount of leftover chicken I
am dealing with) and add it to the broth with a big handful of chopped
cilantro.

When I dish it up, I crush a handful of tortilla chips and put them on
the bottom of the bowl with a couple of tablespoons of salsa fresca
from the refrigerated section, fill the bowl with soup and serve.

Tortilla chips (Safeway sells identical chips by the pound now)
http://casasanchezsf.com/wp-content/...sanchez-sf.jpg
Salsa
http://www.shopwell.com/signature-ca...s/p/2113006806

That's it!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.