| 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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