| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Low-fat, Soups/stews | 10 | Servings | |
INGREDIENTS
| 2 | qt | Chicken stock |
| 1 | oz | Garlic; minced |
| 4 | Corn tortillas; toasted and crushed | |
| 2 | tb | Cilantro; chopped |
| 9 | oz | Onion; pureed |
| 9 | oz | Tomato puree |
| 1 | tb | Cumin; ground |
| 2 | ts | Chili powder |
| 2 | Bay leaves | |
| 1 3/4 | oz | Cheddar cheese; shredded |
| 3 | Tortillas; julienned, dried | |
| 7 | oz | Chicken meat; grilled, allumette |
| 3 1/2 | oz | Avocado; diced |
INSTRUCTIONS
GARNISH 1. Heat a small amount of the chicken stock and smother the garlic in it. 2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer. 3. Add the remaining chicken stock, cumin, chili powder, and bay leaves. Simmer until the soup has a full flavor. 4. Strain through a medium strainer. 5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado. The Professional Chef's Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams <adamsfmle@sprintmail.com> and formatting by MC_Buster. MC and EAT-LF posted 7/20/97 Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams <adamsfmle@sprintmail.com> on Jul 20, 1997
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