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Title: Tortilla Soup, Legends Rancho Deluxe Categories: Soups Yield: 8 Servings 1 tb Canola oil 8 Whole corn tortillas, cut -into 1" strips 1 c Onion, diced 1 1/2 tb Jalapeno peppers, seeded, -minced 5 Cloves garlic, minced 1 tb Tomato paste 42 oz Canned tomatoes, undrained 1 tb Ground cumin 63 oz Chicken broth, fat free 4 Whole corn tortillas, cut -into 1/4" strips 2 c Boneless skinless chicken -breasts, cooked, shredded 1 c Avocado, diced 1/2 c Sharp cheddar cheese, -shredded 1/2 c 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 |