Comments on: Spicy Mexican Chicken Soup

By: switty23

switty23 — Wed, 09 Feb 2011 18:42:28 +0000

Hey Becca! Here are some answers to your questions:

1. The tortilla strips actually disintegrate into the soup and make it thicker. I had the same question myself and I could be doing it wrong but I view them as a thickening agent.

2. I think you could probably add the tomato paste anytime after you add the chicken stock. I wisk it in to avoid clumps of super concentrated tomato flavor. You could also add after the puree, totally up to you.

I hope you enjoy it, it is a favorite in my house. Let me know if you have any more questions!

Steph

By: becca

becca — Wed, 09 Feb 2011 18:25:45 +0000

looks delish but I have a couple questions. 1. do you mean you put the tortilla strips in the soup and let them both in there for the 25 mins? how do they not get soggy and disintegrate? I would think thtey would get baked then put on top? and 2. do you add the tomato paste RIGHT AFTER you add the chicken stock etc., or do you have to cook the chicken stock part for a bit then add the tomatoes and puree in after? I am just confused of that bc of the picture in the middle of that section… i dont know if they are supposed to go together or not. Thanks,… look forward to making it.

Becca

By: Dad

Dad — Mon, 08 Jun 2009 12:15:55 +0000

Looks really good! Did you take those pictures?

By: Troy

Troy — Fri, 29 May 2009 02:34:33 +0000

Gotta love this one, the leftovers are the best! Keep them coming honey!