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KatieinOjai

Ojai, California

Member since Feb 2008

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Reviewed Mexican Chicken Soup

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love this. I add red and orange bell peppers, and I saute all of the peppers and vegies together for 30 minutes. I like them to melt more into the stock.
I also use organic ingredients, like sprouted corn tortillas, for a better depth of flavor.
It takes me much more time too.
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