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Red Hot Chili Cookoff - Tortilla Soup Recipe

Red Hot Chili Cook-off | Wholelife Article

Ingredients

  • 3 cans chicken broth
  • 2 cans water
  • 1 can crushed tomatoes
  • 1 can pinto beans
  • 2 heads roasted garlic
  • 1 medium onion (half sliced, half chopped)
  • 2 fresh jalapeno's (sliced into thin rings)
  • 1 dried anchoe pepper
  • 1 dried New Mexico pepper
  • 1 teaspoon Mexican oregano
  • 1 teaspoon dried cilantro
  • ½ teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ½ cup grated Monterey Jack cheese
  • ½ cup grated Colby cheese
  • 6 medium zucchinis (slice lengthwise in quarters then into ½” pieces)
  • 4 corn tortilla's
  • 1 cup frozen corn
  • fresh sliced mushrooms
  • 4 boneless skinless chicken breast
  • Juice of 1 lime

Marinade for Chicken

  • Chipotle sauce
  • Green Salsa

Directions

The night before, marinate the chicken breast in marinade. Broil chicken breast and cut into chunks.

In a large pot, add all ingredients except corn tortillas and cheese, bring to boil then simmer for 3 hours. Add cheese and torn corn tortilla's about 20 minutes before serving.

For each bowl of soup served, slice ½ corn tortilla into ½” strips 1” long and bake till crisp. Place in bottom of bowl and spoon soup over them.Garnish with some grated cheese.

This makes a large amount of soup, eat what you can and freeze the rest. The spice quantities were estimated; when I cooked I just season at will.

ENJOY!!!!

Dave and Andy's Aquathon | Kiwanis Kid's Triathlon