Tortilla soup, legends rancho deluxe
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.