A classic favorite, this tortilla soup
recipe is delicious and light, and is sure to warm them from
the inside out!
Homemade
Tortilla Soup
4 cups water
3 teaspoons MAGGI® Instant Chicken Bouillon
8 cherry tomatoes, halved
1 small zucchini, trimmed and halved
1 medium carrot, peeled and quartered
1/2 green bell pepper, halved and seeded
1/2 jalapeno chile, seeded (see note)
1 large garlic clove, peeled
1 1/2 cups chicken breast meat, cooked and chopped
1/2 cup whole kernel corn
1 1/2 teaspoons ground cumin
2 cups tortilla strips or chips
1/2 cup optional sour cream
1/4 cup optional fresh cilantro, chopped
Bring water to a boil
in medium saucepan. Add bouillon; stir to dissolve. Reduce heat
to medium.
Place tomatoes, zucchini,
carrot, bell pepper, jalapeno and garlic in food processor; cover.
Process until coarsely chopped; add to saucepan. Cook, stirring
occasionally, for 15 minutes. Add chicken, corn and cumin; cook,
stirring occasionally, for 10 minutes.
Serve with tortilla strips,
sour cream and cilantro.
Makes 4 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
