Name: Spicy Tortilla Soup
Ingredients: 1 lg Onion; coarsely chopped (about 12 ounces); 3 tb Vegetable oil; 4 Corn tortillas; coarsley chopped; 6 Cloves garlic; minced; 1 tb Chopped fresh cilantro; 2 cn (10.75-oz) tomato puree; 2 qt Chicken broth; 1 tb Ground cumin; 2 ts Chili powder; 2 Bay leaves; 1/8 ts Ground red pepper; 3 Corn tortillas; Vegetable oil; 2 Skinned and boned chicken breast halves; cut into strips; 1 Avocado; peeled, seeded and cubed; 1 c Shredded Cheddar cheese

So deeply planted are the roots of human corruption, that even after we are born again, renewed, “washed, sanctified, justified,” and made living members of Christ, these roots remain alive in the bottom of our hearts, and, like the leprosy in the walls of the house, we never get rid of them until the earthly house of this tabernacle is dissolved. Sin, no doubt, in the believer’s heart, has no longer dominion. It is checked, controlled, mortified, and crucified by the expulsive power of the new principle of grace. The life of a believer is a life of victory, and not of failure. But the very struggles which go on within his bosom, the fight that he finds it needful to fight daily, the watchful jealousy which he is obliged to exercise over his inner man, the contest between the flesh and the spirit, the inward “groanings” which no one knows but he who has experienced them - all, all testify to the same great truth, all show the enormous power and vitality of sin. Mighty indeed must that foe be who even when crucified is still alive!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Dutch	Soup	8	Servings

INGREDIENTS

1	lg	Onion; coarsely chopped (about 12 ounces)
3	tb	Vegetable oil
4		Corn tortillas; coarsley chopped
6		Cloves garlic; minced
1	tb	Chopped fresh cilantro
2	cn	(10.75-oz) tomato puree
2	qt	Chicken broth
1	tb	Ground cumin
2	ts	Chili powder
2		Bay leaves
1/8	ts	Ground red pepper
3		Corn tortillas
		Vegetable oil
2		Skinned and boned chicken breast halves; cut into strips
1		Avocado; peeled, seeded and cubed
1	c	Shredded Cheddar cheese

INSTRUCTIONS

From:    Elyse Nathanson <JordanzMom@AOL.COM>
Date:    Fri, 28 Jun 1996 23:30:24 -0400
Position knife blade in food processor bowl; add chopped onion, and process
until smooth.  Measure 1 cup onion puree and set aside; reserve any
remaining puree for other uses.
Heat 3 tablespoons oil in a Dutch oven over medium heat; cook 4 chopped
tortillas, garlic and cilantro in hot oil until tortillas are soft.  Add 1
cup onion puree, tomato puree and next 5 ingredients. Bring to a boil.
Reduce heat and simmer 30 minutes. Remove and discard bay leaves.
Cut 3 tortillas into thin strips.  Pour oil to deptch of 1 inch into a
large, heavy skillet.  Fry strips in hot oil over medium heat until
browned. Remove tortillas, reserving 1/2 tablespoon oil in skillet; drain
tortillas on paper towels, and set aside. Add chicken strips to skillet,
and cook baout 10 minutes or until done.
Spoon soup into bowls; add chicken strips, avocado and cheese.  Top with
tortilla strips.  Serve immediately.  Yield: 11 cups.
EAT-L Digest 28 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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