Ramon's tortilla soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Yellow Onion, chopped |
| 1 | small | Green Bell Pepper, chopped |
| 2 | Stalks Celery, chopped | |
| 2 | Cloves Garlic, minced | |
| 2 | pounds | Course ground Chicken |
| 1 | can | (10 oz) Rotel Tomatoes with Chiles |
| 1 | can | (4 oz) diced green Chiles |
| 1 | tablespoon | Worcestershire Sauce |
| 2 | teaspoons | Chile Powder |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Celery Salt |
| ½ | teaspoon | Cracked Black Pepper |
| 1 | tablespoon | Menudo Spice mix |
| 2 | Limes, Juice of | |
| 2 | tablespoons | Chicken Stock Base |
| 2 | quarts | Bottled Water |
| 2 | cups | Grated Swiss Cheese |
| ½ | cup | Fresh Cilantro Leaves |
| Lime wedges for garnish | ||
| 1 | Bag (large) of Tortilla Strips (unsalted) | |
Directions
1. In 2 Tbsp Olive Oil, saute' the onion, pepper, celery, and garlic. Empty into a Stock Pot.
2. In same frying pan saute' the chicken. Add to the pot. Add ingredients 6 thru 16. Mix, cover and simmer a minimum of 20 minutes, stirring several times.
3. To serve put a large handfull of tortilla strips into each bowl. Add soup; top with the grated cheese.
4. Garnish with the fresh Cilantro, Cold Tecate and Lime wedges.
Posted to Recipe Archive - 08 Dec 96 submitted by: rbrokaw@...
Date: Sun, 8 Dec 96 2:31:52 EST