Legends rancho deluxe tortilla soup

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.



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