| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Oaxacan | 1 | servings | |
INGREDIENTS
| 2 | Chicken breasts or 3 thighs; (or some combination) (They say to boil it, I would smoke it) | |
| 2 | tb | Oil |
| 1 | lg | White onion; finely chopped |
| 3 | lg | Garlic cloves; finely chopped |
| 3 | lg | Tomatoes pureed; or 1 28 oz. can peeled tomatoes |
| 8 | c | Chicken broth |
| Fresh ground pepper and salt to taste | ||
| 4 | Stale corn tortillas; cut into strips and fried in oil until lightly browned. | |
| 1 | Dried ancho chile pod or dried pasilla; (stemmed and seeded, sauteed in oil, and crumbled). | |
| 2 | c | Grated white cheese; (Monterey Jack, mozzarella, or Oaxacan), up to 3 |
| 2 | Avocados; cubed | |
| Sour cream; to taste | ||
| Chopped fresh cilantro |
INSTRUCTIONS
SOUP GARNISHES, (ADD WHEN SERVING Heat two tablespoons oil, then sautee the onion, garlic cloves, and tomatoes. After sautee-ing onion, garlic, and tomatoes, puree in a blender and then dump into a pot with 8 cups chicken broth. Add fresh ground pepper and salt to taste. GARNISHES (add when serving). Just thought I'd share a couple of recipes for Tortilla Soup that I got out of the Food & Wine section of the San Antonio paper (my two favorite things: food AND wine!). I'm probably going to make a batch this weekend. The second recipe looks better to me. Posted to bbq-digest by Chris Hudson <CHudson@karta.com> on Jan 22, 1999, converted by MM_Buster v2.0l.
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