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Unformatted text preview: pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart. Sheet1 Page 2 (just the juice) 1/2 c Julienne-cut red onion cubed cut in strip...
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- Spring '11
- Mexican cuisine, qt Chicken stock