ISO: ISO: Either Dawn_Mo or Pat in No Cal's chicken tortilla soup. Can't find either.

In Search Of:
Several is an understatement...

but in my defense, I posted all of those before we initiated the "three people must rave" rule. smileys/smile.gif What can I say, I LOVE soup!

 
Haven't made this one in a while, thanks for reminding me about it, C1. Will be making sausage soon

with some girlfriends and thought the Southwestern sausage would be a good one to revisit.

 
I was just kind of laughing because I posted about 25 recipes

in about 30 minutes. I must have been on a mission. It is soup weather tonight!

 
Is this the one, Cyn? REC: El Toritos Tortilla Soup

* Exported from MasterCook *

El TORITO'S TORTILLA SOUP

Recipe By :Bunny
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

7 cups chicken broth
1 medium yellow onion -- diced
2 carrots -- peeled and diced
2 stalks celery -- diced
1 bell pepper -- seeded and diced
1 potato -- peeled and diced
1/4 cup tomato paste
1 bay leaf 2 cloves garlic -- peeled and chopped
1 teaspoon Mexican oregano
Salt to taste
White ground pepper to taste
2 medium skinless -- boneless chicken
breasts, poached and shredded
1 zucchini diced
2 medium tomatoes -- diced
3 corn tortillas
Vegetable oil
1 1/2 cups shredded jack cheese
8 slices avocado -- (8 to 10)
Cilantro sprigs

Combine broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic, oregano, salt and pepper; bring to a boil. Lower heat and simmer 25 minutes. Add zucchini, tomatoes, and chicken, bring back to a boil and simmer an additional 10 minutes; remove from heat. Cut tortillas into matchstick size strips. Saute in hot oil unti crisp. Drain on paper towels and set aside. Serve by placing a handful of tortilla strips in bowl, top with shredded cheese and ladle soup over. Garnish with two slices avocado and cilantro sprigs.

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