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  • Pat's Chicken Tortilla Soup

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    Pat's Chicken Tortilla Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Chicken breasts or possibly 3 thighs, (or possibly some combination) (They say to boil it, I would smoke it)
    • 2 Tbsp. Oil
    • 1 lrg White onion, finely minced
    • 3 lrg Garlic cloves, finely minced
    • 3 lrg Tomatoes pureed, or possibly 1 28 ounce. can peeled tomatoes
    • 8 c. Chicken broth
    •     Fresh grnd pepper and salt to taste
    • 4 x Stale corn tortillas, cut into strips and fried in oil till lightly browned.
    • 1 x Dry ancho chile pod or possibly dry pasilla, (stemmed and seeded, sauteed in oil, and crumbled).
    • 2 c. Grated white cheese, (Monterey Jack, mozzarella, or possibly Oaxacan), up to 3
    • 2 x Avocados, cubed
    •     Lowfat sour cream, to taste
    •     Minced fresh cilantro

    Directions

    1. Heat two Tbsp. oil, then sautee the onion, garlic cloves, and tomatoes. After sautee-ing onion, garlic, and tomatoes, puree in a blender and then dump into a pot with 8 c. chicken broth. Add in fresh grnd pepper and salt to taste. GARNISHES (add in when serving).
    2. Just thought I'd share a couple of recipes for Tortilla Soup which I got out of the Food & Wine section of the San Antonio paper (my two favorite things: food AND wine!). I'm probably going to make a batch this weekend.
    3. The second recipe looks better to me.

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