| 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?”