Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Chicken Tortilla Soup
Online Circular Online Circular Videos Videos
  Category  Search  

 
Chicken Tortilla Soup
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 19 to 23 min
Prep Time:
 25 minutes
Cook Method:
 simmered
Cook Temp:
 medium
Directions:
.................................................................................
1. In a soup pot over medium heat, add half of the olive oil. When it's hot, add the chicken tenders. Cook and stir the tenders until they're browned and cooked through, about 6 to 8 minutes. Using tongs or a spatula, remove the chicken to a plate. Set aside.
2. Add the remaining olive oil to the soup pot. Add the leek and jalapeño. Sauté until the leek is softened, about 5 minutes. Add the garlic, salt, black pepper, chili powder, and cumin. Cook an additional minute. Add the broth, diced tomatoes, and corn. Bring the soup to a simmer and cook, partially covered, for about 8 to 10 minutes, until the corn is tender.
3. As the soup cooks, shred the chicken tenders into bite-size pieces and prepare the toppings. Set aside.
4. Arrange the chips, avocado, and cheese on a platter.
5. To finish the soup, add the shredded chicken, lime juice, and cilantro. Stir to combine.
6. Serve the soup by ladling it into bowls, and pass the toppings.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2006
2 tsp Extra virgin olive oil
8 oz Boneless chicken tenders
3/8 ea Leek, washed and thinly sliced, all but tough parts
3/8 ea Large jalapeño pepper, seeded and minced
3/4 ea Garlic cloves, peeled and minced
1/4 tsp Salt
1/4 tsp Black pepper, freshly ground
1/4 tsp Chili powder
1/4 tsp Cumin, ground
10 1/2 oz Chicken bouillon/broth, resealable box
4 3/4 oz Canned diced tomatoes, drained
2/3 cup Frozen plain corn
2 tsp Fresh lime juice
8 tsp Chopped fresh cilantro
2 oz Corn tortilla chips
3/8 ea Fresh avocado, peeled and diced
2/3 cup Cheddar and monterey jack cheese, shredded


© 2010 Adplex