tortilla soup
 
1 Tbsp  olive oil
3 cup  fire roasted chile salsa or mild or medium
4 cup  chicken broth
  vegetable oil
6 - 8   corn tortillas cut into 1 inch strips
  salt, to taste
1 cup  mexican style chihuahua cheese, such as cacique, shredded
1   large, ripe peeled, pitted and diced avocado
1 - 2   limes cut into quarters
 
in a large saucepan, heat olive oil over medium high heat until very hot. 
add the salsa and stir constantly until it is reduced into a thick paste. 
this will take approximately 10 minutes. add the chicken broth and 
partially cover simmer over medium-low for approximately 45 minutes. 
 
while soup is simmering heat enough vegetable oil in a fry pan (to a depth 
of 1/4 inches at medium to medium high. test to see if the oil is hot 
enough by tossing in one of the tortilla strips. if it fries intensely 
throw 1/3 of the strips in and fry until crispy. make sure you do not 
leave them, as you do not want them to burn. remove from pan and place on 
paper towels to degrease. fry the remaining 2 batches in the same manner. 
when soup is finished simmering season with the salt, if necessary. ladle 
into bowls and top with shredded cheese and a few dices of avocado and 
strips of tortilla. pass a bowl of cut-up limes. 
 
 
 
 
 
(ID: 76325) Mirror: rec.food.recipes: Tue, Jul 27, 2004


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