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1995-09-27
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From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes
Subject: COLLECTION": Tortilla Chicken Soup
Date: 8 Mar 1995 05:11:00 -0700
Organization: Austin InfoMail Association - Austin, TX
Message-ID: <3a5_9503051936@ima.infomail.com>
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SOPA AZTECA
Categories: Soups, Tex-Mex
Yield: 10 servings
3 md Onion; chopped
8 Garlic clove; peeled &
-crushed
2 T Olive oil
4 lb Tomato, ripe; cubed
2 T oregano, dried
2 T Basil, dried
2 ts Pepper, black
10 c Chicken broth
1 c Celery; sliced
3 Bay leaves
1 Bell pepper, red; cored,
-seeded, & sliced
1 c zucchini; diced
1 lg carrot; diced
1 c Oil, vegetable
20 Tortillas; cut each into
-four strips
2 potato; peeled & diced
1 lb spinach, fresh; washed &
-torn
Salt; to taste
2 Avocado, ripe; diced
lemon juice, fresh
1 lb Monterey Jack; shredded
In a large pot, heat chicken broth.
In a large skillet, saute onions and garlic in olive oil for 10 minutes.
Add tomatoes, oregano, basil, and pepper. Saute 10 more minutes, until
tomatoes are softened. Then Blend all of above in a blender. Add the
mixture to hot broth. Add celery, bay leaves, red bell pepper,
zucchini, and carrot. Let simmer about ten minutes.
Meanwhile, in skillet, fry tortillas strips in oil until crispy. Drain
on paper towels. In the same oil, fry potatoes about 5 minutes. Add to
soup mixture with a slotted spoon. Next, add spinach, washed to the
soup. Turn off the heat on soup. Salt, if needed.
Place avocados in a serving bowl; adding a few drops of lemon juice to
prevent discoloration.
Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl.
Pour hot soup over (be sure to get some of everything, except bay
leaves, discard them). Top with avocado and cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: TORTILLA SOUP
Categories: Soups, Tex-Mex
Yield: 4 servings
1 sm Onion
2 Garlic clove
4 oz Chiles, green
2 T Oil
8 oz Tomatoes, stewed
2 c Chicken broth
1 c Beef bouillon
1 ts Cumin
1 ts Chili powder
1 ts Salt
1/4 ts Pepper
2 ts Worcestershire sauce
1 c Monterrey Jack; shredded
4 Tortilla, corn
Oil
Notes: Onion should be chopped, garlic mashed. Chiles are canned,
chopped. Cheddar may be substituted for Monterrey Jack. Cheese should
be grated.
Using a medium saucepan, saut# onion, garlic, and green chiles in oil
until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in
spices and simmer for 1 hour.
Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in
hot oil until crisp and drain.
Add fried tortilla strips to soup and simmer 10 minutes. Ladle into
bowls and top with shredded cheese.
Variation: if you are using ovenproof bowls for soup, place bowls under
broiler for 4-5 minutes to metl cheese.
From: The Best of the Best of Texas, p. 103. Originally in Taste &
Tales from Texas...With Love
MMMMM
* Sam Waring
* waring@ima.infomail.com
* jcosmos@delphi.com