i have been digital scrapbooking…. I am collecting family recipes and photos of each person making their famous recipe and will compile it into an 8.5×11 album (or upload to www.mypublisher.com or similar). This is using Absolute Citron digital kit by ScrapKitchen Designs , Designer Susan Bartolini.
This page is only 1 of 2 that are done. I’m still waiting for some recipes to come to me. I think now that I’m actually working on it, I can exert some pressure. I MUST have my MIL’s fudge recipe. I came up with this idea JUST SO I COULD STEAL HER FAMOUS RECIPE! Evil? maybe. But i’ll share.
Click on the thumbnail for a bigger look…
One of my recipes for the book is Chicken Lime Tortilla Soup. Which I’ll share with you since you’re here- you may as well leave with something. It’s Emeril Lagasse’s base tortilla soup recipe which I’ve made some adjustments to over the years. I think that makes it mine now.
CHICKEN TORTILLA & LIME SOUP
1 pkg Corn Tortillas
1 lb Chicken breast, chopped into bite sized pieces 1 Yellow onion, chopped 2-4 Jalapenos, seeded and chopped 3-4 cloves of Garlic 1 tsp Chili Powder 1 tsp Cumin 1 tsp Ground Red Pepper 1 tsp Ground Coriander Salt & Pepper to taste 2 Cans (14.5 oz) Recipe Ready diced Tomatoes 1 Lg can Chicken Stock (more or less as desired) 1 bunch Cilantro, chopped 2-4 LimesToppings
Shredded Jack Cheese or “Mexican crumbly cheese” (aka Cotija) Chopped Cilantro Lime wedges Avocado Crispy Tortilla Strips Sour creamFIRST:
Fry 3-4 corn tortillas in a pan of oil ’til crispy, drain on a paper towel. This will be crumbled up into the soup to thicken it.
Slice a stack of 4 uncooked corn tortillas in half, then into small strips about 1/2″ wide and deep fry til crispy, drain on towel. These are for the Topping SECOND: In a large pot, sauté onion, garlic and jalapeno in 1 tablespoon oil until soft. Add chicken and seasonings and continue to cook until chicken is done. Add the tomatoes, chicken stock and cilantro and cook to a boil. Crumble the whole deep-fried corn tortillas into the soup and continue to boil for a few. Reduce heat and simmer for about 15 minutes. When it’s almost ready to serve, squeeze the juice from 2-3 limes into the soup. To serve, ladle into bowls, top w/crispy tortilla strips, cilantro, avocado and cheese. Squeeze more lime over the top and enjoy! Great with cornbread!
