Tortilla Soup
 
1 large  onion, sliced
8   garlic cloves, minced
6 Tbsp  vegetable oil, plus additional for frying tortillas
7   green chiles, stemmed and seeded
4 cup  water
5   tomatoes, seeded and chopped
8 cup  chicken broth
  salt and pepper to taste
12   corn tortillas, cut into strips
1-1/2 cup  shredded monterey jack cheese
2   avocados
 
in a stock pot, cook onion and garlic in 4 tablespoons 
oil over medium heat, stirring until soft. increase 
heat and add chiles, stirring to avoid burning. cook 
for 1 minute or until soft. remove 1 chile and cut 
into 10 strips, reserve for garnish. 
to the pot, add 4 cups water and tomatoes and bring 
the liquid to a boil. simmer mixture for 30 minutes. 
in a blender, puree the mixture in batches. 
in pot, heat 2 tablespoons of remaining oil over 
medium heat until hot, but not smoking. return the 
puree and cook, stirring for 5 minutes. stir in the 
broth, salt and pepper. simmer soup for 15 minutes. 
in a large skillet, heat 1/2-inch of additional oil 
over high heat until hot, but not smoking. fry the 
tortilla strips in batches, stirring for 30 seconds 
until crisp. transfer to paper towels to drain. 
divide fried tortillas among 10 heated bowls. pour 
the soup over them and top each one with 1 strip of 
the reserved chile. sprinkle each serving with some 
shredded cheese and top soup with sliced avocado 
wedges. 
 
note: serve with warm buttered tortillas and a fresh 
fruit salad. 
 
serves: 10 
 
 
-- 
(ID: 1370) Mirror: rec.food.recipes: Wed, Sep 14, 2005


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