What does it say that I cook in foreign countries?

There aren't any fast food restaurants like in the United States here in Monteverde...awwww. There's a Taco Taco, a chicken place that sells roasted chickens, several really good restaurants, and 2 super compro (grocery stores.) There's another supermarket somewhere up the mountain, behind some buildings, but I haven't found it. So,  that's one reason I cook. Another is it tastes good. The ingredients are fresher than even in GucciB (the HEB near my house in San Antonio, called GucciB because of its customers/not me, I shop in cutoffs and flipflops even there.) I've found great Argentine wine; the number of empties is growing. All countries have chickens, garlic, oil, onions and other essential ingredients; they use them differently and for different meals. The cooking and the eating requires me to think, search spices, try different combinations and I like it. I've made spaghetti sauce that was really delicious, chunky potato soup, and last night, chicken tortilla soup. If you want to try the Chicken Tortilla Soup, here's the recipe. Buenas comidas!

Chicken Tortilla Soup I

Rated:

Submitted By: Star Pooley

Photo By: Grvqn

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 8

"This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas.

This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese,

crushed tortilla chips, or green onion!"

INGREDIENTS:

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes

1 (10.5 ounce) can condensed chicken

broth

1 1/4 cups water

1 cup whole corn kernels, cooked

1 cup white hominy

1 (4 ounce) can chopped green chile

peppers

1 (15 ounce) can black beans, rinsed and

drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves,

cooked and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

DIRECTIONS:

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until

soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and

simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado

slices, cheese, and chopped green onion.

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