| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/2 |
c |
Butter; (1/2 stick) |
| 1 |
md |
Onion; diced |
| 1/2 |
c |
Diced celery |
| 2 |
|
Garlic cloves; minced |
| 1 |
md |
Tomato; chopped |
| 2 |
tb |
Minced fresh chives |
| 1 1/2 |
c |
Crushed unsalted tortilla chips |
| 1 |
tb |
All purpose flour |
| 1/4 |
c |
Whipping cream |
| 1 |
c |
Grated Monterey Jack cheese; (about 4 ounces) |
| 1 |
c |
Grated cheddar cheese; (about 4 ounces) |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
|
|
Crushed unsalted tortilla chips |
INSTRUCTIONS
Bring chicken broth to boil in small saucepan over medium heat.
Meanwhile, melt butter in heavy medium saucepan over medium heat. Add
onion, celery and garlic and saute until onion is translucent, about 4
minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives
for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla
chips to saucepan and saute 2 minutes. Reduce heat to low. Sprinkle 1
tablespoon flour over and stir mixture for 2 minutes.
Stir chicken broth into tortilla mixture. Cover and bring to boil.
Reduce heat. Stir in whipping cream. Add grated Jack and cheddar
cheese and stir mixture until cheese is melted and well blended. Add
chili powder and cumin. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over
low heat, stirring frequently.) Ladle into bowls. Sprinkle each with
some of reserved tomato and chives and crushed tortilla chips and
serve.
Serves 6.
Bon Appetit November 1991
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