Tortilla soup #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | cup | Celery; chopped |
| 3 | tablespoons | Oil |
| 6 | cups | Chicken broth |
| 2 | cups | Picante sauce |
| 1 | can | (32-oz) tomatoes |
| 2 | Limes | |
| 2 | cups | Chicken; cooked |
| 2 | teaspoons | Worcestershire sauce |
| 6 | ounces | Tomato puree |
| 1 | Avocado | |
| 6 | Corn tortillas | |
| ½ | cup | Cheese |
| 3 | tablespoons | Cilantro; (optional) |
| Sour cream; for garnish | ||
Directions
Date: Sun, 18 Feb 1996 18:26:21 -0500 From: gourmet@... (Cindy)
Recipe By: Flavors of Simon David, March 1991 Saute onion, celery and garlic in oil until tender. Add all the remaining ingredients except the tortillas, cheese, and cilantro. Simmer 30 minutes.
Cut tortillas into strips and simmer 2 minutes. Ladle into bowls and top with cheese. Other options are to top with avocado, cilantro, and a dollop of sour cream.
MC-RECIPE@...
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