Dessert Delight

Dessert Delight

Crumly Cogwhells Tortilla Soup


Crumly Cogwheels Tortilla Soup

Recipe By     : Crumly Cogwheels & Houston Chronicle, May 1997
Serving Size  : 10   Preparation Time :0:00
Categories    : Mexican/Tex-Mex                  Soups & Stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      bunch         cilantro -- washed well
                         -- (leaves only)
    4                    garlic cloves
    1      small         onion -- chopped
    2                    fresh serrano peppers
    1      can           (10-ounce) tomatoes with green chilies
    3      quarts        chicken stock
    1      can           tomato sauce (8 oz)
    2      teaspoons     ground cumin (cominos) -- (2 to 3)
    1      teaspoon      salt -- (up to 2)
    2      tablespoons   cornstarch dissolved in a small amount of
                         -- water
                         corn tortillas (about 20) -- cut into thin
                         -- strips
                         vegetable oil
    2      cups          shredded grilled or poached chicken
                         -- breasts (about 2 ounces per serving)
    1      1/2 cups      shredded monterey jack cheese -- (up to 1)
                         -- (about 1 ounce per serving)
    2                    avocados -- peeled, pitted and
                         -- sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add puréed mixture with tomato
sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1
hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil
until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top
with chicken and ladle the stock over top. Garnish with shredded cheese and
2 or 3 avocado slices. Makes 10 to 12 servings

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