| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Dutch |
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 8 |
|
Whole corn tortillas, cut into 1" strips |
| 1 |
c |
Onion, diced |
| 1 1/2 |
tb |
Jalapeno peppers, seeded, minced |
| 5 |
|
Cloves garlic, minced |
| 1 |
tb |
Tomato paste |
| 42 |
oz |
Canned tomatoes, undrained |
| 1 |
tb |
Ground cumin |
| 63 |
oz |
Chicken broth, fat free |
| 4 |
|
Whole corn tortillas, cut into 1/4" strips |
| 2 |
c |
Boneless skinless chicken breasts, cooked, shredded |
| 1 |
c |
Avocado, diced |
| 1/2 |
c |
Sharp cheddar cheese, shredded |
| 1/2 |
c |
Fresh cilantro, chopped |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla
pieces - cook 2 minutes or until crisp - stirring occasionally.
Add the onion, jalapeno and garlic - saute 3 minutes.
Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.
Stir in cumin and broth - bring to a boil. reduce heat to medium and simmer
~ uncovered - 40 minutes or until reduced to 8 cups.
Place half of soup in a blender - process until smooth - pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.
Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp - set aside.
Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.
Recipe by: Legends Rancho Deluxe by chef Michael Hanrahan
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon
<jouet@mindspring.com> on Wed, 15 Jan 1997.
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