| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 1 | T | Ancho chili powder |
| 2 | T | 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 | T | Cumin powder |
| 1 | t | Oregano |
| 3/4 | t | Salt |
| 2 | Limes, juiced | |
| Monterey Jack cheese, grated | ||
| OR- soy cheese | ||
| Avocado, diced | ||
| Nonfat sour cream | ||
| Fresh cilantro, minced | ||
| Cooked chicken, diced |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 93
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 839.9mg
Potassium: 513.3mg
Carbohydrates: 22.3g
Fiber: 4.9g
Sugar: 3.5g
Protein: 6g