Comments on: Simple Chicken Tortilla Soup

By: Jill

Jill — Thu, 14 May 2009 01:37:45 +0000

Oh and no, I didn’t bother cooling the broth and skimming the fat. There wasn’t enough fat to worry about.

By: Jill

Jill — Thu, 14 May 2009 01:35:53 +0000

We had this for dinner tonight. AND made enough for Charlie’s lunches next week.

This time I used four chicken thighs simmered in 4 or 5 cups of water, tossed in one chopped yellow onion, 2 bay leaves, 6 large whole garlic cloves, cooked 45 minutes. Removed the thighs and set aside to cool.

Strained the broth and discarded the veggies. Used half of the fresh, homemade broth mixed with water. (Saved the other half for another dinner.) Then proceeded with the recipe as usual.

Homemade broth ALWAYS makes a better soup.

By: Jill

Jill — Tue, 13 Jan 2009 15:15:37 +0000

Thank you Topsy-Techie!
I came across another chicken tortilla recipe that called for a cup of chickpeas. I’m thinking I need to try it, too.

By: Topsy-Techie

Topsy-Techie — Sat, 10 Jan 2009 12:17:27 +0000

Not only is it gorgeous, but it is comfort food!! Lovely recipe!!