| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dutch | Soup | 8 | Servings |
INGREDIENTS
| 1 | tb | Canola oil |
| 8 | Whole corn tortillas; cut into 1" strips | |
| 1 | c | Onion; diced |
| 1 1/2 | tb | Jalapeno peppers; seeded, minced |
| 5 | Cloves garlic; minced | |
| 1 | tb | Tomato paste |
| 42 | oz | Canned tomatoes; undrained |
| 1 | tb | Ground cumin |
| 63 | oz | Chicken broth; fat free |
| 4 | Whole corn tortillas; cut into 1/4" strips | |
| 2 | c | Boneless skinless chicken breasts; cooked, shredded |
| 1 | c | Avocado; diced |
| 1/2 | c | Sharp Cheddar cheese; shredded |
| 1/2 | c | Fresh cilantro; chopped |
INSTRUCTIONS
From: [email protected] Date: Tue, 27 Feb 1996 09:12:16 cst Recipe By: Legends Rancho Deluxe by chef Michael Hanrahan Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla pieces - cook 2 minutes or until crisp - stirring occasionally. Add the onion, jalapeno and garlic - saute 3 minutes. Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes. Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer ~ uncovered - 40 minutes or until reduced to 8 cups. Place half of soup in a blender - process until smooth - pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp - set aside. Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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