|
Title: Chicken Tortilla Soup Categories: Chicken, Soups & ste, Mexican Yield: 6 Servings 1 md Onion; finely chopped 1 cl Garlic; Finely Chopped 2 tb Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 tb Red Chiles; Ground 3/4 ts Basil Leaves; Dried 1/2 ts Salt 1/4 ts Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 6" Corn Tortillas; * 2 c Chicken Breasts; Cooked; ** ---------------------------------GARNISHES--------------------------------- Avocado Slices Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. Source: Texas A & M University Extension Service Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding |