KMTR-NBC Channel 16
April 23, 2003
Morning Show with Tim Joyce and Carlo Brigola

With Cinco de Mayo quickly approaching, Chef Becky, Tim, and Zetty were slaving away in the studio. We made a traditional soup from the Yucatan Peninsula called Lime Soup. It is very similar to Chicken Noodle Soup in the United States. It has a delicious broth, diced tomatoes, shredded chicken, lime juice, and toasted tortilla strips.

To accompany the light and refreshing soup, we baked a pan of Jalapeño Cornbread. This recipe is absolutely amazing! It really is a client favorite. It uses a can of creamed corn which adds wonderful sweetness, moisture, and texture from the kernels of corn.

Lime Soup

2 corn tortillas cut into strips
1 onion, diced
1 tablespoon olive oil
3 Roma tomatoes, diced
4 cloves garlic, minced
2 Serrano chilies, seeded and minced
6 cups chicken broth
1 teaspoon cumin
Juice from 2 limes
1 small chicken breast, cooked and then shredded

Toast tortilla strips in a 300 degree oven for 8 minutes.

Sautee onions, chilies, tomatoes, and garlic in olive oil for 4 minutes. Add chicken broth and cumin. Bring to a boil and simmer for 7 minutes. Add shredded chicken and fresh lime juice. Let stand one minute before serving. Garnish with tortilla strips.

Jalapeño Cornbread

1 cup butter, softened
1 cup sugar
4 eggs
1 7oz can green chilies
1 16 ounce can cream style corn
½ cup Cheddar Cheese
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
½ teaspoon salt

Cream butter and sugar. Mixing well, add eggs, one at a time. Add chilies, corn, and cheese. Mix well. Sift flour and corn meal together with baking powder and salt. Add to corn mixture. Blend well. Pour into greased and floured 9X13 inch pan.

Place in a preheated 350 degree oven, and reduce heat immediately to 300 degrees. Bake 1 hour.

Let cool and slice into 2X2 inch squares.

Cornbread recipe courtesy of Taste of Oregon Cookbook.