Tortilla soup cia - lowfat
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Chicken stock |
| 1 | ounce | Garlic; minced |
| 4 | Corn tortillas; toasted and crushed | |
| 2 | tablespoons | Cilantro; chopped |
| 9 | ounces | Onion; pureed |
| 9 | ounces | Tomato puree |
| 1 | tablespoon | Cumin; ground |
| 2 | teaspoons | Chili powder |
| 2 | Bay leaves | |
| 1¾ | ounce | Cheddar cheese; shredded |
| 3 | Tortillas; julienned, dried | |
| 7 | ounces | Chicken meat; grilled, allumette |
| 3½ | ounce | Avocado; diced |
Directions
GARNISH
1. Heat a small amount of the chicken stock and smother the garlic in it.
2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer.
3. Add the remaining chicken stock, cumin, chili powder, and bay leaves.
Simmer until the soup has a full flavor.
4. Strain through a medium strainer.
5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado.
The Professional Chef's Techniques of Healthy Cooking/The Culinary Institute of America (1993)
Typos by Brenda Adams <adamsfmle@...> and formatting by MC_Buster.
MC and EAT-LF posted 7/20/97
Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams <adamsfmle@...> on Jul 20, 1997