| 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.
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”