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The Mansion On Turtle Creek Tortilla Soup

Contributed by: Chris WebAdmin. of RecipesNow.com

Ingredients:

  • 3 tablespoon corn oil
  • 4 corn tortillas, cut into
  • 1 long strips
  • 8 garlic cloves, peeled
  • 2 cup fresh onion puree
  • 4 cup fresh tomato puree
  • 5 dried new mexican chilies,
  • 1 fire roasted and seeded
  • 2 jalapenos, chopped
  • 1 tablespoon cumin powder
  • 1 tablespoon epazote, chopped
  • 1 teaspoon ground coriander
  • 1 large bay leaf
  • 1 1/2 quart chicken stock
  • 1 salt to taste
  • 1 lemon to taste
  • 1 cayenne pepper to taste
  • 1 cooked whole chicken breast,
  • 1 skinless, boneless, and cut
  • 1 into thin strips
  • 1 large avocado, peeled, seeded, and cut into small cubes
  • 1 1/2 cups shredded cheddar cheese
  • 4 corn tortillas, cut into thin strips and fried crisp

Directions:

Heat oil in a large saucepan over medium heat.

Add tortillas and garlic and saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by 1/2. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf, and chicken stock.

Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary.

Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock).

Season to taste with salt, lemon and cayenne (optional).

Serving Size: Makes 10 to 12 servings


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