Lynne Tolley from Miss Mary Bobo’s Boarding House made Chicken Tortilla Soup. For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
New York Sour Cocktail Makes one cocktail
2 oz Jack Daniel Tennessee Whiskey
1 oz fresh lemon juice
½ oz simple syrup
1 oz red wine (Gamay or Zinfandel)
Garnish: strip of lemon zest
Combine all ingredients except wine & zest over ice in cocktail shaker. After a few shakes, drain over fresh ice in a low rocks glass.
Hold tablespoon upside down over glass and gently pour wine over the back of the spoon into the glass where it will float. Garnish with the lemon zest. Enjoy.
Chicken Tortilla Soup Serves 6-8
2 Tbs corn oil
2 medium onions, diced
4 large cloves garlic, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp cumin
3 (14.5 oz) cans of diced tomatoes
1 qt chicken broth
1 (11 oz) can white shoepeg corn, drained
2 (4 oz) cans mild, diced green chilies
2 (15.5 oz) cans pinto beans, drained
4 cups cooked chicken, roughly chopped
Garnish: chopped avocado, chopped green onions, tortilla chips
Heat oil in large soup kettle over medium heat. Add onions; saute until tender, about 4 minutes. Add garlic cloves, chili powder, oregano, and cumin; saute 1 minute longer.
Add tomatoes, broth, corn, chilies, beans, and chicken; bring to a simmer. Reduce heat and simmer to blend flavors, about 20 minutes.
Serve warm with garnishes.
Tips: 1) can substitute black beans for the pinto beans
2) after cooling, the soup can be refrigerated for up to 3 days
