dawn_mo
Well-known member
* 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 broth1 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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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 broth1 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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