TORTILLA SOUP BARFIELD 1993

I have been leaving out the Worcestershire sauce, although I know the brand I use is GF. Just doesn't seem to need it. This is nice to have in the fridge or freezer for when you need a quick meal and don't want to cook.

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TORTILLA SOUP BARFIELD  1993    updated 2005

 

1 chicken, or equivalent…..can be breasts, dark meat, whichever pieces you like.

1 medium onion                             2   Tab chile powder

3 cloves chopped garlic                   1 or less tsp salt

1 can Rotel peppers and tomatoes*    2 tsp.  Worcestershire sauce

12 oz  chicken broth                         1 cup chopped cilantro

1 can chopped tomatoes                    corn tortillas, cut up     

2 tsp.  ground cumino                     1 can garbanzo beans, drained

 

·        If you don’t have this Texas brand of Rotel peppers and tomatoes, substitute a can of chopped tomatoes, or 3-4 chopped fresh tomatoes, and 2-3 chopped hot chiles of some kind.  Like jalapeno, or poblano, or if you don’t like it spicy, omit it.

 

Cook chicken in water to cover, after removing visible fat and skin.   When tender, remove chicken pieces from pot and debone.  Save broth in pot.  Add chopped onion and garlic, Rotel peppers and tomatoes, chopped tomatoes, garbanzo beans, chile powder, salt, Worcestershire sauce, cumino and chicken broth to pot and cook 15 minutes or so.  Add deboned chicken, cook a few more minutes.

 

When ready to serve, add corn tortillas, sliced about ¼ inch wide, or like whatever size noodles you would like.  Cook 2 minutes before dishing up.

 

If corn (tortillas) is a problem, I suggest you substitute cooked brown rice which can  be added to give it more substance.

 

Have on hand to garnish any of the following you like:

 

grated cheese (cheddar or jack)           chopped chives

sour cream                                       chopped avocado

chopped fresh cilantro                         crisp crumbled corn chips