Yield: 8 Servings
|1 tablespoon||Canola oil|
|8||Whole corn tortillas; cut into 1" strips|
|1 cup||Onion; diced|
|1½ tablespoon||Jalapeno peppers; seeded, minced|
|5||Cloves garlic; minced|
|1 tablespoon||Tomato paste|
|42 ounces||Canned tomatoes; undrained|
|1 tablespoon||Ground cumin|
|63 ounces||Chicken broth; fat free|
|4||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|
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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