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Full Online Book HomeLearning KitchenSouthwestern - Tortilla Soup Especiale
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Southwestern - Tortilla Soup Especiale Post by :prpz4954 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :738

Click below to download : Southwestern - Tortilla Soup Especiale (Format : PDF)

Southwestern - Tortilla Soup Especiale

6 ancho chiles -- seeded/stemmed
3 New Mexican green chiles -- roast/peel/seed
1 lb. tomatoes -- diced
1 medium onion -- chopped in lg chunks
6 cloves garlic
1/2 cup safflower oil
1 tsp. fresh oregano -- or 1/2 tsp dried
8 cups Vegetable stock
1 tbsp. lime juice
safflower oil
7 (6 inch) corn tortillas -- cut in 6 strips each
Monterey Jack cheese -- grated for garnish
low fat sour cream -- for garnish
1 lime -- thin round slices
avocados -- peel/pit/dice


Place the ancho and new Mexican chiles in a food processor and chop to a fine consistency. Remove to a bowl. Place tomatoes, onions, and garlic in food processor and chop coarsely, using the on/off switch.

Heat the oil in a deep skillet over medium-high heat. Add the chopped chiles, the tomato mixture, and the oregano. Cook for 10 minutes, uncovered, over medium heat, stirring continually. Remove from the heat and puree the mixture in the blender in 4 batches, adding vegetable stock as necessary if the mixture is too thick.

Strain the puree into a heavy, large saucepan. Add the remaining stock and lime juice and cook, uncovered, stirring occasionally, over medium heat until it is reduced slightly, about 15-20 minutes.

In a deep frying pan, heat the vegetable oil to 375°F. Add one third of the tortilla strips and fry until golden brown. Using a slotted spoon, transfer the strips to paper towels to drain. Repeat until all of the tortilla strips are fried.

Spoon the soup into bowls and add tortilla strips. Then top with a sprinkling of cheese, a dollop of sour cream, a lime slice, and a spoonful of avocado (optional).

Heat Scale: Medium

note: Since the chiles are dried, first hydate them in some boiling water for 20 minutes. Then drain and extract as much of the liquid as you can. Then seed and dice.

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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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6 tablespoons vegetable oil 8 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
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