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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Soups 6 Servings

INGREDIENTS

1 T Ancho chili powder
2 T Canola oil
6 Corn tortillas
blue or yellow
1 Onion, chopped
4 Garlic cloves, minced
8 c Chicken stock, reduced-fat
OR- vegetable stock
2 c Tomato puree
1 T Cumin powder
1 t Oregano
3/4 t Salt
2 Limes, juiced
Monterey Jack cheese, grated
OR- soy cheese
Avocado, diced
Nonfat sour cream
Fresh cilantro, minced
Cooked chicken, diced

INSTRUCTIONS

Remove stems and seeds from ancho chilies.  Place chilies in a
saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces.  In a
large saucepan, saute tortillas, onion and garlic in 2 teaspoons
canola oil until onions are soft. Add ancho pepper puree or chili
powder, chicken stock, tomato puree, cumin, oregano and salt to
saucepan.  Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in  lime
juice and reheat. Slice remaining tortillas into 1/4-inch x  2-inch
strips. Heat remaining oil in a medium skillet. When oil is  hot, add
tortilla strips and saute until crisp, about 2 minutes.  Transfer
tortilla strips to a paper towel to drain. Ladle soup into  bowls and
top with tortilla strips, cheese and garnishes, as desired.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 93
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 839.9mg
Potassium: 513.3mg
Carbohydrates: 22.3g
Fiber: 4.9g
Sugar: 3.5g
Protein: 6g


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