This recipe and photo are courtesy of Jane Butel and her website
Jane Butel Southwest Cooking.
The hearty, full flavor and
creamy consistency of this chicken soup tastes like work, but this dish is
actually fast and easy to make. Cutting the chicken breast is the most
time-consuming part of the recipe. This is a versatile dish that you can vary in
many ways. Instead of chicken breasts, you could use leftover roast chicken or
turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground
chuck with beef stock.
Also check out Jane Butel's
Science of Chile Peppers and more of her recipes.
Soup, Stew, and Chili Recipes and lots of
Chicken Tortilla Chowder
Yields: 2 servings
Prep time: 10 min
Cook time: 15 min
1 (14-1/2 ounce can) chicken broth, preferably low sodium, with water added to make 2 cups
2 white or yellow
corn tortillas, broken up into pieces
1 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions (green onions), thinly sliced (some reserved for garnish)
1 1/2 tablespoons minced pickled jalapeno
chile peppers with juice
Crushed red caribe chile peppers
In a 3-quart saucepan over medium heat, place the chicken broth and water. Add the tortilla piece and chicken cubes. Cover, reduce the heat to low, and
let simmer, stirring occasionally, approximately 5 to 6 minutes.
Add the scallions and jalapeno chile peppers with juice; stir to combine well. Simmer for
approximately an additional 5 minutes for flavors to blend; remove from heat. NOTE: Be sure the broth is very hot so
that it will heat up the garnishes that are placed in the bowl.
Serve garnished with the reserved scallion and, if desired, the cilantro, chile peppers, and lime to squeeze on top of the chowder.
Makes 2 servings.