Diane Philips San Diego, California diane@dianephillips.com
Diane is the author of 14 cookbooks, including the James Beard Award nominated Perfect Party Food. A traveling cooking teacher, Diane teaches her easy, elegant do-ahead approach to entertaining and home cooking across the country. Her relaxed style and easy manner, puts students at ease. Diane's signature "Do-Ahead Thanksgiving Dinner" class has helped thousands prepare this traditional feast.
Where I Teach: Ramekins, Great News, Cooks' Wares, Draegers, Kitchen Art Specialties: Do-ahead, Holiday Classes and Events: Schedule
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More local foods A Million Cooks Market
Serves 12 to 14
2 tablespoons vegetable oil 1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 2 yellow onions, sliced 8 cloves garlic, chopped 4 tablespoons chili powder 1 tablespoon ground cumin 4 cups canned chopped tomatoes, drained 8 cups chicken stock 3 cups cooked chicken, cut into strips 1 bunch cilantro, chopped Fried corn tortilla strips Grate Jack cheese Avocado Garnish (recipe follows)
In a large soup kettle, sauté the peppers and onion in the oil for about 3 minutes. Add the garlic, chili powder, and cumin. Cook for another 2 minutes. Add the tomatoes, and cook about 8 minutes, until most of the liquid is reduced. Add the stock and the chicken. Bring the soup to a boil and simmer 2-3 minutes.
To serve, place tortilla strips in bowls, ladle in soup and top with Jack cheese and avocado garnish.
Avocado Garnish: Makes 1 cup
1 avocado, peeled, seeded and chopped ½ cup corn removed from the cob, or frozen defrosted corn ¼ cup chopped green onion 2 tablespoons lime juice 2 tablespoons chopped cilantro
Combine all the ingredients in a small bowl. Garnish each bowl of soup with a teaspoonful.