| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 2 | Dried ancho chilies; -OR- Ancho chili powder | |
| 2 | tb | 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 | tb | Cumin powder |
| 1 | ts | Oregano |
| 3/4 | ts | Salt |
| 2 | Limes; juiced | |
| Monterey Jack cheese, grated OR- soy cheese | ||
| Avocado; diced | ||
| Nonfat sour cream | ||
| Fresh cilantro; minced | ||
| Cooked chicken; diced |
INSTRUCTIONS
OPTIONAL GARNISHES 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
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”