Tortilla Soup

Makes 2 quarts

8 corn tortillas, 6-inch diameter
4 teaspoons vegetable oil
1 1/2 cups onion, minced
2 garlic cloves, minced
1 1/2 cups tomato puree
2 tablespoons cilantro leaves
1 tablespoon mild chili powder
2 teaspoons ground cumin
3 quarts chicken broth
1/2 cup cheddar cheese, grated
1 cup chicken breast, cooked and shredded
1 cup avocado, diced

Cut the tortillas into matchsticks. Toast the strips by sauteeing them ina dry skillet over medium heat, tossing frequently 7 to 8 minutes. Reserve about 1/2 cup of the strips for garnish. Crush the remainder in a food processor*.

Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, until they have a sweet aroma, about 5 to 7 minutes.

Add the tomato puree and continue to cook for another 3 minutes. Add the cilantro, chili powder, and cumin, and cook for another 2 minutes.

Add the broth, crushed tortillas. Stir well. Bring the soup to a simmer and cook for about 25 minutes. Garnish with chicken, cheese, reserved tortillas strips, adn diced avocado.

*or crush by placing in a zip-lock bag and pounding lightly with a rolling pin.

From the CIA's Gourmet Meals in Minutes.

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