Tortilla Soup #2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: Ancho chile,
3 each: Garlic clove,
1/4 cup: Olive oil,
4 cup: Chicken broth,
4 each: Tortilla, corn, chopped
1/2 tsp: Cumin, ground
-coarsely,
1/2 tsp: Pepper, black
1 each: Onion, large, chopped
2 each: Tomato, unpeeled/chopped
-coarsely,
2 tbsp: Cilantro, fresh, chopped
1 each: Chile, mild green, chopped
1 tbsp: Parsley, fresh, chopped
Directions:
Remove stem and seeds from ancho; saute in hot oil in a Dutch oven
until soft. Remove ancho and chop, reserving drippings in the Dutch
oven. Fry tortilla pieces in drippings until brown. Remove
tortillas, and drain, reserving drippings in Dutch oven. Saute
onion, green chile, and garlic in drippings until tender. Add broth,
cumin, and pepper. Bring to a boil; cover, reduce heat, and simmer
for 20 minutes. Stir in reserved ancho and tomatoes; simmer for 10
minutes. Before serving, stir in cilantro and parsley. To serve,
place fried tortilla pieces in individual soup bowls, reserving 1/4
of the chips; add soup. Top with reserved chips.
Makes 6 servings.
Southern Living magazine.
Posted by Sam Waring. Courtesy of Fred Peters.
Submitted By MICHELLE BRUCE On 05-10-95
Source from luhu.jp
until soft. Remove ancho and chop, reserving drippings in the Dutch
oven. Fry tortilla pieces in drippings until brown. Remove
tortillas, and drain, reserving drippings in Dutch oven. Saute
onion, green chile, and garlic in drippings until tender. Add broth,
cumin, and pepper. Bring to a boil; cover, reduce heat, and simmer
for 20 minutes. Stir in reserved ancho and tomatoes; simmer for 10
minutes. Before serving, stir in cilantro and parsley. To serve,
place fried tortilla pieces in individual soup bowls, reserving 1/4
of the chips; add soup. Top with reserved chips.
Makes 6 servings.
Southern Living magazine.
Posted by Sam Waring. Courtesy of Fred Peters.
Submitted By MICHELLE BRUCE On 05-10-95
Source from luhu.jp