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Full Online Book HomeLearning KitchenSouthwestern - Soup - Tortilla Soup By Diann
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Southwestern - Soup -  Tortilla Soup By Diann Post by :klikmd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1488

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Southwestern - Soup - Tortilla Soup By Diann

6 corn tortillas
1/2 inch vegetable oil ( in frying pan )
4 garlic cloves, peeled and left whole
1 small onion, sliced
2 dried pasilla chiles (or 1 dried ancho) steamed, seeded, and torn into flat pieces
1 (15 oz.) can whole tomatoes in juice, drained
6 C. chicken broth
1 large sprig epazote
salt, to taste
6 oz. Mexican queso fresco or other crumbly cheese (such as feta), cut into 1/2 inch cubes
1 large ripe avocado, peeled pitted and cut into 1/2 inch cubes
1 large lime, cut into wedges


Cut tortillas in half then crosswise making 1/4 inch strips in frying pan heat oil over medium heat. Add half of the tortilla strips, stir til golden and crisp. Scoop out and drain. Repeat with other half of strips.

Pour off all but a thin coating of oil. Add garlic and onion; cook til golden, about 7 min. Scoop out onion and garlic with slotted spoon. Place into blender or food processor. Add chile pieces to pan fry til toasted, about 30 seconds; remove.

Add tomatoes to onion and garlic; process til smooth. Heat sauce pan on medium-high heat, add puree, stiring til it has the consistency of tomatoe paste, about 10 min. Add broth and epazote, bring to boil and then partially cover and turn heat to medium-low and simmer for 30 min. Salt to taste.

Divide cheese and avocado among soup bowls. Ladle in soup and top with tortillas and chiles. Serve with lime wedges. Squeeze limes in soup at table.
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1/2 c onions - chopped 4 ozs green chilies - chopped 4 c chicken broth 2 c long-grain white rice - cooked 10 ozs tomatoes and green chilies - undrained 5 ozs chicken breast strips - cooked and cubed 1 tbsp lime juice low-fat tortilla chips In a large saucepan, cook onions and chilies until tender. Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Stir in lime juice. Top each serving with tortilla chips. 10 servings; 169 Cal; 1g Fat; 7g Pro; 32g Carb; 9mg Chol; 796mg Sod
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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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