| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Caprial3 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Vegetable oil |
| 8 |
|
Corn tortillas; julienned |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; diced |
| 4 |
|
Cloves garlic; chopped |
| 3 |
lb |
Ripe tomatoes; halved, seeded, and |
|
|
; diced |
| 1/3 |
c |
Tomato puree |
| 2 |
qt |
Chicken stock |
| 1 |
tb |
Ground toasted cumin seeds |
| 2 |
ts |
Chile powder |
| 2 |
ts |
Ground toasted coriander seeds |
| 2 |
tb |
Ancho chile powder |
| 2 |
ts |
Chopped cilantro |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
|
Ripe avocado; peeled and diced |
| 1/2 |
c |
Grated sharp cheddar cheese |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
TORTILLA STRIPS
SOUP
To prepare the tortilla strips, heat the oil in a 3-quart saucepan over
high heat until very hot, about 350°. Fry the tortilla strips in the
saucepan in small batches, cooking until crisp. Remove strips with a
slotted spoon and transfer to paper towels to drain.
To prepare the soup, heat the olive oil in a stockpot until very hot. Add
the onion and garlic and saute for about 3 minutes. Add the tomatoes, toss
to mix, and then add the tomato puree. Cook until the tomatoes are
softened, 3 to 4 minutes. Add the chicken stock, lower the heat to medium,
and cook for 1 hour.
Add the cumin, chile powder, coriander, ancho chile powder, and cilantro to
the soup and simmer for 15 minutes. Ladle into soup bowls and top each with
some of the tortilla strips, avocado, cheese, and sour cream. Serve hot.
Converted by MC_Buster.
Per serving: 544 Calories (kcal); 44g Total Fat; (73% calories from fat);
6g Protein; 31g Carbohydrate; 9mg Cholesterol; 3002mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God: He holds the future…”