Title: Pat's Chicken Tortilla Soup
Categories: None
Yield: 1 servings

------------------------------------SOUP------------------------------------
2 Chicken breasts or 3 thighs;
-(or some combination) (They
-say to boil it, I would
-smoke it)
2 tb Oil
1 lg White onion; finely chopped
3 lg Garlic cloves; finely
-chopped
3 lg Tomatoes pureed; or 1 28 oz.
-can peeled tomatoes
8 c Chicken broth
Fresh ground pepper and salt
-to taste

------------------------GARNISHES, (ADD WHEN SERVING------------------------
4 Stale corn tortillas; cut
-into strips and fried in
-oil until lightly browned.
1 Dried ancho chile pod or
-dried pasilla; (stemmed and
-seeded, sauteed in oil, and
-crumbled).
2 c Grated white cheese;
-(Monterey Jack, mozzarella,
-or Oaxacan), up to 3
2 Avocados; cubed
Sour cream; to taste
Chopped fresh cilantro

Heat two tablespoons oil, then sautee the onion, garlic cloves, and
tomatoes. After sautee-ing onion, garlic, and tomatoes, puree in a blender
and then dump into a pot with 8 cups chicken broth. Add fresh ground pepper
and salt to taste. GARNISHES (add when serving).

Just thought I'd share a couple of recipes for Tortilla Soup that I got out
of the Food & Wine section of the San Antonio paper (my two favorite
things: food AND wine!). I'm probably going to make a batch this weekend.
The second recipe looks better to me.

Posted to bbq-digest by Chris Hudson on Jan 22, 1999,
converted by MM_Buster v2.0l.