Tortilla soup, legends rancho deluxe

Yield: 8 Servings

Measure Ingredient
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

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 cumin 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 among 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips.

Recipe by: Legends Rancho Deluxe by chef Michael Hanrahan Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon <jouet@...> on Wed, 15 Jan 1997.

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