*  Exported from  MasterCook  *
 
                      Tortilla Soup-Texas Home Cooking
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Unsalted chicken stock
    6                    Roasted garlic cloves* mince
      1/2   c            Red-ripe tomatoes, chopped,
                         Seeded or canned crushed
                         Tomatoes
    1       md           Onion, 1/2 chopped and
                         1/2 sliced into thin rings
    1                    Fresh jalapeno, sliced into
                         Thin rings
    1                    Chipotle chile (whole if
                         Dried, or minced if canned
    1       t            Dried oregano, preferably
                         Mexican
    2       c            Shredded cooked chicken or
                         Turkey
                         Juice of 1 lime
                         Salt to taste
    4                    Corn totillas, sliced, into
                         Thin strips, toasted or
                         Broiled until crisp.
                         Chopped cilantro,
                         Cubed avacado,
                         Mexican Asadero cheese
                         Crumbled or
                         Monterey Jack cheese grated
                         For garnish
 
   In a large, heavy saucepan, bring the stock to a boil.
   Reduce the heat, and simmer uncovered until the stock
   is reduced to approximately 6 cups.
   
   Add the garlic, the tomatoes, the chopped half of the
   onion, the jalapeno, the chipotle, and the oregano to
   the stock. Continue to simmer, uncovered over
   medium-low heat another 30 minutes. While the soup
   cooks, place the remaining onions (sliced) on a
   greased baking sheet, and broil them until they are
   softened and a little brown around the edges. Add the
   broiled onions, the chicken, and the lime juice to the
   soup, and continue simmering until the chicken is just
   heated through. If you have used a dried chipotle,
   remove the chile, and either mince it and return it to
   the pan or discard it, depending on how spicy you want
   the meal.
   
   To serve, place a small handful of totilla strips in
   each bowl, and pour the soup over. Pass the garnishes
   separately.
   
   *Roasted garlic: Place individual cloves with skins
   on, in a heavy skillet over low heat, and turn them
   until the skins darken on all sides and the cloves
   soften.
   
   NOTES: Tortilla soup originated in Mexico as a way to
   use old tortillas and leftover poultry, but it
   developed into one of the classics of the national
   cuisine. If you want the full flavor of the dish,
   don't skip the steps of roasting the garlic and
   broiling the onions. These actions add a smoky
   mellowness to the soup which you can enhance even more
   by using smoked poultry.
   
   From Texas Home Cooking by Cheryl Alters Jamison, and
   Bill Jamison ISBN 1-55832-058-X (cloth)----ISBN
   1-55832-059-8 (paper)
   
   Typed by Bobbie Beers 3/16/96 From:
   Valance@omnifest.Uwm.Edu (Marsha
  
 
 
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