Tortilla soup cia - lowfat

10 Servings

Ingredients

Quantity Ingredient
2 quarts Chicken stock
1 ounce Garlic; minced
4 Corn tortillas; toasted and crushed
2 tablespoons Cilantro; chopped
9 ounces Onion; pureed
9 ounces Tomato puree
1 tablespoon Cumin; ground
2 teaspoons Chili powder
2 Bay leaves
1¾ ounce Cheddar cheese; shredded
3 Tortillas; julienned, dried
7 ounces Chicken meat; grilled, allumette
3½ ounce Avocado; diced

Directions

GARNISH

1. Heat a small amount of the chicken stock and smother the garlic in it.

2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer.

3. Add the remaining chicken stock, cumin, chili powder, and bay leaves.

Simmer until the soup has a full flavor.

4. Strain through a medium strainer.

5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado.

The Professional Chef's Techniques of Healthy Cooking/The Culinary Institute of America (1993)

Typos by Brenda Adams <adamsfmle@...> and formatting by MC_Buster.

MC and EAT-LF posted 7/20/97

Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams <adamsfmle@...> on Jul 20, 1997

Related recipes