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Tortilla Soup
3
4
5
1
3
¼
¼
1
1
1
Teaspoon Olive oil
Corn tortillas, torn into spoon−sized pieces
Garlic cloves, minced
Large onion, pureed
Large, ripe tomatoes, peeled and pureed
Cup Canned tomato puree
Cup Fresh lime juice
Teaspoon Chili powder
Teaspoon Ground cumin
Teaspoon Canned chipotle chiles in adobo sauce
1
8
/2 Cup Fresh cilantro leaves, chopped
Cup Chicken stock
Salt and Pepper, to taste
Garnishes:
1
1
1
3
Skinless, boneless chicken breast, cooked and chopped
Ripe Haas avocado, peeled, seeded and chopped
Cup Shredded cheddar cheese
Corn tortillas, cut into strips and fried crisp
The onion and tomato may be pureed together in your blender or food
processor.
Heat the olive oil in a large soup pot. Saut the tortilla pieces with the
garlic until tortillas soften. Add the pureed onion and tomato and bring to
a boil. Add the canned tomato puree, lime juice, chili powder, cumin,
chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again,
then reduce heat, cover and simmer for 30 minutes.
Check seasonings, and add salt and pepper as desired.
Serve hot, and garnish each serving with cooked chicken breast, avocado,
cheddar cheese and crisp tortilla strips.
Tortilla Soup
101
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