|
Recipe Search |
 |
SOUP: OJAI VALLEY INN TORTILLA SOUP
Category: Soups, Chicken
Yield: 4 servings
1 1/2 lb Large tomatoes, quartered 8 c Chicken stock or canned
1 md Onion, quartered Low-salt broth
1/2 c Plus 3 tbl. vegetable oil 1/4 c Tomato paste
4 Corn tortillas, coarsely 1 tb Chopped fresh cilantro
Chopped 1 tb Ground cumin
6 Garlic cloves, finely 2 ts Chili powder
Chopped 2 Bay leaves
-------------------------------------.-------------------------------------
3 Corn tortillas, cut into Strips
2-inch-long 1/4-inch-wide
-------------------------------------.-------------------------------------
1 c Diced cooked chicken 1 c Shredded cheddar cheese
1 Avacado, peeled, pitted, Sour cream
Diced
Puree tomatoes and onion in processor until mixture is smooth as possible.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion
puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay
leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to
taste with salt. Strain soup through coarse sieve, pressing on solids with
back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat.
Add tortilla strips and cook until crisp and golden about 3 minutes.
Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips,
chicken, avacado, cheese and sour cream.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes:
|
|
|