Chicken tortilla soup!

[catINdallas]

Due to the success of the heated thread titled "Bruschetta," it is apparent that a follow up thread (hinting at a series here) is needed.


Let's talk chicken tortilla soup!  Ok, 1st bridge to cross is CREAMY or BROTHY.

For me, it's brothy all the way. 

Boil one whole chicken in water and save all reduction.

Basic Ingredients
A. Onions
A. Celery
A. Tomatoes
A. Corn Nibblets (or whole cobs cut down to niblet size)
A. Cilantro
A. Serrano Pep's
B. Limes
B. Monterrey Jack Cheese
B. Avocados
B. Corn Tortilla Strips (Fried)

After Cooking chicken, de-bone and save off a remainder of stock for CHICKEN SCRAPPLE (is this a later in the series tease!?)

After chicken is de-boned, get two forks and jerk it

Add jerk to broth with spices (at your discretion as long as it's not nutmeg, cinnamon or allspice) and ingredients A all cut to your desired grade.

Allow vegetables to soften.

At this time, it is ok to grab a bowl (the larger the better) and ladle soup into the decided upon bowl.

Add Ingredients B to top at your own discretion.  (IF you try to add a whole lime to your soup, you're a douche.  Cut into wedges and squeeze into soup for the desired level of zip [very technically cooking term like Emerald's "BAM"] and if you used store bought lime juice you are more than a douche, you are elevated to douche-nozzle)

Go ahead and plow on into the bowl with a soup spoon, you deserve it!

[catINdallas]

Judging by the lack of response, I'm sensing a lil'  going on here.  It's all right, Mexicans and Texicans have to eat also.

[sys]

take out the corn, that's Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!).  then grind up the tomatoes and onions.  i have no idea if celery is correct or not, but i doubt it.


use decent oaxaca cheese (assuming you can find some, decent that is) instead of jack.  and dried chiles, rather than serranos.  maybe pasillas, not sure.


good call on non-creamy, btw.  creamy is extra Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!).

[Brock Landers]

Due to the success of the heated thread titled "Bruschetta," it is apparent that a follow up thread (hinting at a series here) is needed.


Let's talk chicken tortilla soup!  Ok, 1st bridge to cross is CREAMY or BROTHY.

For me, it's brothy all the way. 

Boil one whole chicken in water and save all reduction.

Basic Ingredients
A. Onions
A. Celery
A. Tomatoes
A. Corn Nibblets (or whole cobs cut down to niblet size)
A. Cilantro    
A. Serrano Pep's
B. Limes
B. Monterrey Jack Cheese
B. Avocados
B. Corn Tortilla Strips (Fried)

After Cooking chicken, de-bone and save off a remainder of stock for CHICKEN SCRAPPLE (is this a later in the series tease!?)

After chicken is de-boned, get two forks and jerk it

Add jerk to broth with spices (at your discretion as long as it's not nutmeg, cinnamon or allspice) and ingredients A all cut to your desired grade.

Allow vegetables to soften.

At this time, it is ok to grab a bowl (the larger the better) and ladle soup into the decided upon bowl.

Add Ingredients B to top at your own discretion.  (IF you try to add a whole lime to your soup, you're a douche.  Cut into wedges and squeeze into soup for the desired level of zip [very technically cooking term like Emerald's "BAM"] and if you used store bought lime juice you are more than a douche, you are elevated to douche-nozzle)

Go ahead and plow on into the bowl with a soup spoon, you deserve it!

Big fan of CTS.  Brothy all the way.  Creamy?  GMAFB, there's no such thing as creamy CTS.  Anyone who tries to give you a recipe for creamy CTS is obviously passing a fake recipe, I wouldn't prepare it because it's probably poison or something.

[catINdallas]

TEAM BROTHY -3
OTHER RETARDS -0 (speak up, make your case)

[CHONGS]

take out the corn, that's Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!).  then grind up the tomatoes and onions.  i have no idea if celery is correct or not, but i doubt it.


use decent oaxaca cheese (assuming you can find some, decent that is) instead of jack.  and dried chiles, rather than serranos.  maybe pasillas, not sure.


good call on non-creamy, btw.  creamy is extra Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!).

sys pretty much nails it

[catINdallas]

take out the corn, that's Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!).  then grind up the tomatoes and onions.  i have no idea if celery is correct or not, but i doubt it.


use decent oaxaca cheese (assuming you can find some, decent that is) instead of jack.  and dried chiles, rather than serranos.  maybe pasillas, not sure.


good call on non-creamy, btw.  creamy is extra Fake Sugar Dick (WARNING, NOT THE REAL SUGAR DICK!).

sys pretty much nails it

The recipe I've used has always tasted fine to me.  Tell me, do you twos have more of an ethnic palete than me?  If you do, I'm all about trying the pepper and cheese suggestions.  Have a Fiesta a block away and a La Michoacana that I hit up when I need whole pigs so I can definitely get those items.

Gonna have to leave in the celery and corn though because I really like it.  Pulling that cob out when it's all drenched in melted cheese and limey tasting is the best part for me.

Thank yous guys for contributing to the success of this thread.

TEAM BROTHY - 4
TEAM RETARDS - IN THE CLOSET