Yield: 1 servings
|2||Chicken breasts or 3 thighs; (or some combination) (They say to boil it, I would smoke it)|
|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|
|Sour cream; to taste|
|Chopped fresh cilantro|
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.