Pat's chicken tortilla soup

Yield: 1 servings

Measure 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

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.

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