Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
Comments Off on Cod Tortilla Soup
Salsa Dip
Florence
Course Salsa
Cuisine Tex-Mex
- 4 tomatoes -- chopped/drained
- 2 packages green onions -- chopped
- 1 can black olives -- chopped
- 1 can green chilies -- chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon garlic salt
Mix all ingredients together in a bowl.
Refrigerate for at least an hour.
Serve with tortilla chips
Comments Off on Salsa Dip
Ancho Chili Chicken Soup
Florence
Course Soup
Cuisine Mexican
- 2 medium ancho chilies chopped
- 1 cup hot water
- 2 ribs celery chopped
- 1 medium onion chopped
- 2 large carrots chopped
- 1 cup diced winter squash
- 1 cup shredded cooked chicken
- 5 cups chicken broth
- 1 tsp Mexican oregano
Put ancho chilies in a skillet over 30 tmedium-high heat and saute, stirring, until fragrant and lightly toasted - (30 to 60 seconds). Remove from heat and pour the hot water into the skillet and set aside to soak.
Meanwhile, in a large soup pot, put the remaining ingredients, bring to a boil, reduce heat to low, lightly cover pot and simmer gently for 20 minutes.
Get out a blender and pour the ancho chilies and water from skillet in the blender and puree until smooth.
When soup is done simmering, pour the ancho chili puree into the soup, stir, taste and season as needed. Let simmer for just a few minutes more, then serve hot.
May serve with a dollop of guacamole or sour cream on top.
Comments Off on Ancho Chili Chicken Soup