Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Canola oil |
| 8 \N | Whole corn tortillas; cut into 1\" strips |
| 1 cup | Onion; diced |
| 1½ tablespoon | Jalapeno peppers; seeded, minced |
| 5 \N | Cloves garlic; minced |
| 1 tablespoon | Tomato paste |
| 42 ounces | Canned tomatoes; undrained |
| 1 tablespoon | Ground cumin |
| 63 ounces | Chicken broth; fat free |
| 4 \N | Whole corn tortillas; cut into 1/4\" strips |
| 2 cups | Boneless skinless chicken breasts; cooked, shredded |
| 1 cup | Avocado; diced |
| ½ cup | Sharp Cheddar cheese; shredded |
| ½ cup | Fresh cilantro; chopped |
From: jouet@...
Date: Tue, 27 Feb 1996 09:12:16 cst Recipe By: Legends Rancho Deluxe by chef Michael Hanrahan 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 cumn 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 amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips.
MC-RECIPE@...
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