See below ingredients and instructions of the recipe
3 lb Chicken pieces 1/4 t Cayenne or chili powder
16 C Water 1/4 t Ground white pepper
1 t Celery seed 1 Garlic clove, minced
1 t Black peppercorns 10 oz Corn, frozen
2 Garlic cloves, peeled 4 Green onions,
1 lb Tomatoes (canned), -coarsely chopped
-whole, peeled (do not Salt
-drain; reserve the liquid) 1 C Rice, cooked (cook about
1 Onion, cut into -3 oz of raw rice to get
-1/2-inch pieces -that much cooked rice)
1 Green pepper, cut into 2 t Parsley, minced
-1/2-inch pieces 4 oz Tortilla chips
3 Sprigs fresh cilantro 1/2 lb Cheddar cheese, grated
1/2 t Cumin, ground
Combine chicken and water in stockpot. Add celery seed, peppercorns and
garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer
for about 45 minutes. Remove chicken from broth and let cool.
Strain broth and return to pot. Add tomatoes, onion, green pepper,
cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30
Add corn and green onion. Simmer 10 minutes. While this is cooking, skin
and bone the chicken pieces and cut the meat into bite-size pieces. Add
salt to taste. Add the chicken, rice and parsley to the broth, and heat
Garnish each bowl with a few crisp tortilla chips (homemade are best, or
those made in a homemade style) and some grated cheddar cheese.
* A spicy soup with cheese, tomatoes and corn -- This is a recipe from
Salmagundi, a San Francisco soup restaurant chain.
* I usually make this with leftover chicken. You don't actually need a
whole chicken worth, even a small amount will do. In this case, I use a
mixture of chicken broth and water (about 2/3 chicken broth) for the
: Difficulty: easy.
: Time: 2 hours, most of it simmering.
: Precision: approximate measurement OK.
: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto CA