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Backpacker Magazine – September 2008
Packing Heat: Fiery Southwestern Recipes
These 4 red-hot recipes will warm you faster than any campfire.
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Tags:
- Recipes |
- Food & nutrition |
Chicken Tortilla Soup
Fresh lime juice takes this traditional soup over the top.
1 small onion
3 tablespoons flat leaf parsley
4-5 serrano chilies
3 cloves garlic
1 teaspoon ground cumin
Juice from 2 medium limes
5 chicken bouillon cubes
5 cups water
3/4 cup dried corn
3/4 cup dried diced tomatoes
1 pouch chunk chicken (7 ounces)
Salt and pepper to taste
2-3 green onions
Corn tortilla chips
In camp Chop onion and parsley, dice chilies, and mince garlic. Add first six ingredients to a large pot and sauté for 6-7 minutes. Add bouillon cubes, water, corn, and tomatoes. Bring to a boil and simmer about 10 minutes. Season with salt and pepper, add chicken, and cook for an additional 5-6 minutes. Garnish with sliced green onions and crushed tortilla chips. Serves 4-6.
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READERS COMMENTS
I would use cilantro instead of parsley in most of these recipes, it has a more authentic Mexican flavor.
I tried the tortilla soup from Packit Gourmet earlier this summer and it was fantastic! This one looks great too, but the one from Packit Gourmet was really, really easy. I didn’t have to chop or prep anything and it was ready in about 7 minutes. Tasted great and it seems like it would be even better now that the weather is getting a little bit colder. I always like a nice soup on a cold night!
I tried the tortilla soup from Packit Gourmet earlier this summer and it was fantastic! This one looks great too, but the one from Packit Gourmet was really, really easy. I didn’t have to chop or prep anything and it was ready in about 7 minutes. Tasted great and it seems like it would be even better now that the weather is getting a little bit colder. I always like a nice soup on a cold night!
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