2 cans (15oz) tomatoes
1 liter beef stock
1/2 tsp salt
1/2 tsp chili
Juice from a lime (or half a lemon)
2 tbsp sugar
300 g diced chicken
2 diced bell peppers
Tortilla Noodles (made from cutting up 4 tortillas into 1/4-inch strips),
Shredded cheese for garnish
In a pot, cook the diced chicken until no longer pink in the middle. Put aside. Add the stock and stir a bit to pick up the charred bits from the bottom of the pot. Add tomatoes and bring to a simmer.
Add salt, chili, lime juice and sugar to taste. Add chicken and bell peppers and bring to a boil. Leave to simmer for 15 minutes. Add tortilla noodles and cook for another 5-10 minutes.
Serve with shredded cheese on top.
There were FAR too many tortilla noodles! They basically overpowered the entire dish! It tasted alright, but seemed more like soggy tortillas than anything else... not the concept I was going for.
We had quite a bit left for the next day, so I removed 90% of the tortilla noodles, added a can of beans, a can of corn and a can of coconut milk, and brought to a boil again. That turned it into a MUCH better soup... but very similar to old favourites, so I probably won't be making this particular permutation again.
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