Pat's chicken tortilla soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts or 3 thighs; (or some combination) (They say to boil it, I would smoke it) | |
| 2 | tablespoons | Oil |
| 1 | large | White onion; finely chopped |
| 3 | larges | Garlic cloves; finely chopped |
| 3 | larges | Tomatoes pureed; or 1 28 oz. can peeled tomatoes |
| 8 | cups | Chicken broth |
| Fresh ground pepper and salt to taste | ||
| 4 | Stale corn tortillas; cut into strips and fried in oil until lightly browned. | |
| 1 | Dried ancho chile pod or dried pasilla; (stemmed and seeded, sauteed in oil, and crumbled). | |
| 2 | cups | Grated white cheese; (Monterey Jack, mozzarella, or Oaxacan), up to 3 |
| 2 | Avocados; cubed | |
| Sour cream; to taste | ||
| Chopped fresh cilantro | ||
Directions
SOUP
GARNISHES, (ADD WHEN SERVING
Heat two tablespoons oil, then sautee the onion, garlic cloves, and tomatoes. After sautee-ing onion, garlic, and tomatoes, puree in a blender and then dump into a pot with 8 cups chicken broth. Add fresh ground pepper and salt to taste. GARNISHES (add when serving).
Just thought I'd share a couple of recipes for Tortilla Soup that I got out of the Food & Wine section of the San Antonio paper (my two favorite things: food AND wine!). I'm probably going to make a batch this weekend.
The second recipe looks better to me.
Posted to bbq-digest by Chris Hudson <CHudson@...> on Jan 22, 1999, converted by MM_Buster v2.0l.