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Post by :rbaldwin
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1987
Click below to download : Poultry - Chicken Soup - Tortilla Soup By Mona M (Format : PDF)
Poultry - Chicken Soup - Tortilla Soup By Mona M
6 tablespoons vegetable oil8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed
________________
Monterey Jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
2 corn tortillas, sliced and fried crisp
Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock.
Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and
stir in chicken. Reheat.
Garnish with Monterey Jack, avocado, sour cream, and tortilla chips.
Serves 6
Copyright 1996 The Junior League of Houston, Inc. All rights reserved.
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10 Cups Chicken stock 1 1/2 lb. canned diced or ground tomatoes 1 medium yellow onion 4 cloves garlic 1-2 small jalapenos 3 tablespoons cumin 1-2 Tbs. cooking oil 1-2 cups diced, cooked chicken meat 6 corn tortillas cut into strips and fried crisp. (Could be baked crisp) Shredded Monterey Jack cheese (cheddar works too) 2 diced avocados Coarsely chopped cilantro (optional) sour cream (non-fat works fine) Process the onion, garlic and chile to a smooth puree. Heat oil up in stock pot and add the puree. Saute for about 5-6 minutes. Then add the chicken stock and tomatoes,
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