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Dorotea’s Tortilla Soup

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Dutch 1 Servings

INGREDIENTS

2 ts Olive oil
1 sm Onion; finely chopped
2 Cloves garlic; finely chopped
1 Fresh jalapeno pepper; stemmed and seeded, finely chopped
2 cn (14.5 oz.) low-sodium chicken broth
1 cn (10 oz.) Rotel diced tomatoes with green chiles
1 c Cooked chicken breast; chopped or shredded
3/4 c Water
1/4 c White wine
1/2 ts Oregano
1 ts Ground pure red chile powder
2 tb Flour
3 sm Corn tortillas; sliced into 1/4 inch strips
1/3 c Fresh cilantro leaves; chopped
1 Fresh serrano pepper; stemmed and seeded, finely chopped
1/2 c Shredded cheese; Cheddar, Mexican asadero, Monterrey Jack or a combination
1/4 c Sour cream

INSTRUCTIONS

In a Dutch oven or large pot, saute garlic, onion and chopped jalapeno in
olive oil until onion is soft. Add chicken broth, Rotel tomatoes and
chiles, chopped or shredded chicken, water, wine, oregano and red chile
powder. Bring to a boil, reduce heat, cover and simmer 20 minutes.
While broth simmers, bake tortilla strips on a cookie sheet at 350 degrees
for about 7 minutes, or until crisp, but not brown. Remove strips from
cookie sheet when done and set aside to cool. After soup has simmered 20
minutes, skim off 1/3 cup broth into a glass measuring cup, add the 2 Tbsp.
flour to the measuring cup of broth, stir until smooth and return the
broth/flour mixture to the soup. Bring the soup back to a boil then turn
heat back to low after it boils.
To serve: place tortilla strips in the bottom of two soup bowls, cover
strips with soup mixture, and garnish with your choice of cilantro leaves,
fresh serrano pepper, shredded cheese and sour cream. Makes two generous
servings. Can be doubled.
Note to Chile-Heads: You can certainly up the quantities of jalapeno,
serrano and red chile powder. If I could get the HOT Rotel mixture here in
Michigan, I would have used it. Enjoy!
Posted to CHILE-HEADS DIGEST by Dorothy Sheets <dsheets@ameritech.net> on
Oct 07, 1998, converted by MM_Buster v2.0l.

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