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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains, Dairy Dutch Soup 8 Servings

INGREDIENTS

1 lg Onion; coarsely chopped (about 12 ounces)
3 tb Vegetable oil
4 Corn tortillas; coarsley chopped
6 Cloves garlic; minced
1 tb Chopped fresh cilantro
2 cn (10.75-oz) tomato puree
2 qt Chicken broth
1 tb Ground cumin
2 ts Chili powder
2 Bay leaves
1/8 ts Ground red pepper
3 Corn tortillas
Vegetable oil
2 Skinned and boned chicken breast halves; cut into strips
1 Avocado; peeled, seeded and cubed
1 c Shredded Cheddar cheese

INSTRUCTIONS

From:    Elyse Nathanson <JordanzMom@AOL.COM>
Date:    Fri, 28 Jun 1996 23:30:24 -0400
Position knife blade in food processor bowl; add chopped onion, and process
until smooth.  Measure 1 cup onion puree and set aside; reserve any
remaining puree for other uses.
Heat 3 tablespoons oil in a Dutch oven over medium heat; cook 4 chopped
tortillas, garlic and cilantro in hot oil until tortillas are soft.  Add 1
cup onion puree, tomato puree and next 5 ingredients. Bring to a boil.
Reduce heat and simmer 30 minutes. Remove and discard bay leaves.
Cut 3 tortillas into thin strips.  Pour oil to deptch of 1 inch into a
large, heavy skillet.  Fry strips in hot oil over medium heat until
browned. Remove tortillas, reserving 1/2 tablespoon oil in skillet; drain
tortillas on paper towels, and set aside. Add chicken strips to skillet,
and cook baout 10 minutes or until done.
Spoon soup into bowls; add chicken strips, avocado and cheese.  Top with
tortilla strips.  Serve immediately.  Yield: 11 cups.
EAT-L Digest 28 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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