After returning from a trip to San Antonio in 2005, I was determined to learn how to make this soup. I took an "Emeril" recipe and modified it. I wanted it to be more hearty and less brothy. It has become one of my favorite soup recipes. I took it to a potluck one Friday when I was a literacy specialist and my friend Sherri loved it, asked for the recipe and makes it all the time now. I was so excited because she is FROM San Antonio, Texas....so she's an expert, right?
In a large pot heat 2 T. olive oil. Add the following ingredients and simmer until they are slightly softened and caramelized:
1 or 2 chopped jalapenos (seeds removed - unless you like it really hot)
1 large onion, chopped in thin strips
2 cloves garlic, chopped
3 stalks celery, chopped
1/2 of a green bell pepper, chopped
1/2 of a red bell pepper, chopped
When the veggies are soft, add the following and simmer for 2-3 more minutes:
1 small can chopped stewed tomatoes
1 can whole kernel corn
Add the following ingredients, bring to a boil and simmer for 20 minutes:
6 cups chicken broth
1 1/2 tsp. salt
1 1/2 tsp. cumin
1/2 tsp. ground pepper
2-3 cups cooked, shredded chicken breast (I use rotisserie)
Just before serving, add:
Chopped fresh cilantro
Small cubes of Monterrey jack cheese
Fresh chunks of avocado
Corn chips or tortilla strips
Sour cream
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