Green Chile And Tomatillo Sauce
Tortilla Soup

Desert Lil's Delicacies

 

Desert Lil is seeking your help in adding to her cyber cookbook of Desert Delicacies. She is looking for original> recipes that:

  • Use native Southwestern ingredients
  • Are good for camping or backpacking
  • Have a Southwestern flair

 

If you have a tasty, quick or unique recipe that you'd like to share with Lil and DesertUSA readers, please submit it Here, or to
dusa_feedback@desertusa.com
subject DesertUSA Recipe

___________________________________________________________________

Green Chile And Tomatillo Sauce

1- 12 oz. jar of any green chile or cactus salsa
1 cup chicken broth
1/2 cup heavy cream
1 fresh jalapeno or habanero
1 4 oz. can tomatillo sauce
2 Tbsp oil

Combine all ingredients except oil in a blender. Blend on medium for 30 seconds. Heat oil in a skillet. Add the mixture and cook for 10 minutes, stirring occasionally.

Can be served over enchiladas, burritos, eggs, omelets, nachos, chicken or anything that needs a little zip! ENJOY!

***



Tortilla Soup

1 T. Vegetable oil
1 onion, chopped finely
1 large garlic clove, minced
2 tomatoes, peeled, seeded & chopped
1/2 t salt
10 c. chicken stock
1 carrot, diced
1 small zucchini, diced
2 skinless chicken breast, cooked and shredded
6 green chilies, chopped

TO GARNISH:
4 CORN TORTILLAS
OIL FOR FRYING
1 SMALL AVOCADO, CHOPPED
2 SCALLIONS GREENS, CHOPPED FRESH CILANTRO
6 T. PICO DE GALLO

Heat oil in saucepan , saute onion and garlic until onion softened ( careful Not to burn the garlic) Add tomatoes, salt and cook for 5 min. more. Stir in chicken stock. Bring liquid to boil, cover and lower heat, simmer for 15 min.. Garnish and trim tortillas into squares and then cut into strips.

Place oil into cast skillet and fry strips to light brown. Remove and drain on paper towel. Add diced, carrot to soup. Cook covered for 10 min.. then add zucchini, chicken and chilies. Cook for additional 10 min. until vegetables are tender. Peel and pit avocado and dice finely. Divide tortilla strips into four bowls. Sprinkle with avocado. Ladle soup and sprinkle scallions, pico de gallo and finally fresh cilantro. Can add white goat cheese, if available. Serve immediately. Serves 4 - 6.


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