I believe that every particle of dust that dances in the sunbeam does not move an atom more or less than God wishes – that every particle of spray that dashes against the steamboat has its orbit, as well as the sun in the heavens – that the chaff from the hand of the winnower is steered as the stars in their courses. The creeping of an aphid over the rosebud is as much fixed as the march of the devastating pestilence – the fall of leaves from a poplar is as fully ordained as the tumbling of an avalanche. He who believes in God must believe this truth. There is no standing point between this and Atheism. There is no halfway between an Almighty God, who works all things according to the good pleasure of His will, and no God at all!

C.H. Spurgeon

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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