Chicken Tortilla Soup

Major Airlines Around the World Are Stopping Flights to China Over Coronavirus Fears

American Airlines and British Airways on Wednesday joined several other major international carriers to slash flights to China as the country struggles to deal with an outbreak of coronavirus that prompted quarantines affecting tens of millions of people. American Airlines said it would temporarily suspend flights between Los Angeles International Airport and Shanghai Pudong Airport and Beijing Capital Airport between Feb. 9 and March 27. It said the cancellations were triggered by a “significant decline in demand for travel to and from China,” a representative said. “We will continue to review our flight schedules to ensure we can accommodate the needs of our customers and will make updates as needed,” a spokesperson for the airline said in a written statement. American said it would still operate flights from Los Angeles to…

Chicken Tortilla Soup

This Mexican version of chicken soup—where hot peppers pack a sinus-clearing punch—has become so popular that it can be found at fast-casual and fast food restaurants. Although food historians point to Mexico City as the origin point for this dish, there’s still debate as to whether the tortilla strips were always served crispy or were first added soft, as an alternative to noodles. Either way, it’s a beautifully colorful main dish soup.

Makes 8 servings

• 3 corn tortillas, cut in thin strips
• Vegetable oil
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 1 green bell pepper, cored and diced
• 2 jalapeño peppers or bird peppers, chopped
• 2 cloves garlic
• 2 (16-ounce) cans fire-roasted tomatoes
• 8 cups chicken broth
• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• 2 cups cooked black beans
• 2 cups cut corn
• 4 chicken breast halves, diced
• Salt to taste
• 1/4 cup minced cilantro
• 1/4 cup minced green onion
• Shredded cheddar and Monterey Jack cheeses
• Diced avocado
• Lime wedges

Fry tortilla strips in an inch of vegetable oil until crispy. Remove to a paper towel.

In a soup pot, heat olive oil over medium-high heat. Add onion, green bell pepper, jalapeño peppers, and garlic. Saute 5 minutes. Add tomatoes, broth, chili powder, and cumin. Bring to a full boil, then reduce heat to medium. Cook 5 minutes.

Add beans, corn, and chicken breast pieces. Simmer 20 minutes. Add salt to taste and stir in cilantro and green onion. Remove from heat.

Serve topped with fried tortilla strips, shredded cheese, diced avocado, and a lime wedge.

This article is from the Internet:Chicken Tortilla Soup

WHO to Reconvene Emergency Committee to Reassess Global Coronavirus Threat

The World Health Organization’s emergency committee will meet again to assess the global threat from the new coronavirus, the organization’s leader said on Jan. 29. Director-General Tedros Adhanom Ghebreyesus said the committee would meet on Thursday to advise him on whether the coronavirus outbreak constitutes a public health emergency of international concern. He noted that most confirmed cases are in China but that three countries have recorded person-to-person transmission outside of China. “This potential for further global spread is why I called the” emergency committee,” Ghebreyesus said in a statement. “Most cases reported outside are in people with a travel history from China, or have been in contact with people who have been there. But there are some signs of person-to-person transmission outside China.” Tedros Adhanom Ghebreyesus, Director-General of the World Health…