Side Pannel
Tortilla Soup, Legends Rancho Deluxe
Tortilla Soup, Legends Rancho Deluxe
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 tb Canola oil
- 8 Whole corn tortillas, cut
- -into 1" strips
- 1 c Onion, diced
- 1 1/2 tb Jalapeno peppers, seeded,
- -minced
- 5 Cloves garlic, minced
- 1 tb Tomato paste
- 42 oz Canned tomatoes, undrained
- 1 tb Ground cumin
- 63 oz Chicken broth, fat free
- 4 Whole corn tortillas, cut
- -into 1/4" strips
- 2 c Boneless skinless chicken
- -breasts, cooked, shredded
- 1 c Avocado, diced
- 1/2 c Sharp cheddar cheese,
- -shredded
- 1/2 c Fresh cilantro, chopped
Directions
Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla
pieces - cook 2 minutes or until crisp - stirring occasionally.
Add the onion, jalapeno and garlic - saute 3 minutes.
Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.
Stir in cumin and broth - bring to a boil. reduce heat to medium and simmer
~ uncovered - 40 minutes or until reduced to 8 cups.
Place half of soup in a blender - process until smooth - pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.
Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp - set aside.
Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.
pieces - cook 2 minutes or until crisp - stirring occasionally.
Add the onion, jalapeno and garlic - saute 3 minutes.
Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.
Stir in cumin and broth - bring to a boil. reduce heat to medium and simmer
~ uncovered - 40 minutes or until reduced to 8 cups.
Place half of soup in a blender - process until smooth - pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.
Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp - set aside.
Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.
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