Savory Tortilla Soup

6 Servings

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Savory Tortilla Soup Ingredients

2 Dried ancho chilies; -OR-	1 ts Oregano
1 tb -Ancho chili powder	3/4 ts Salt
2 tb Canola oil	2 Limes; juiced
6 Corn tortillas	OPTIONAL GARNISHES
(blue or yellow)	Monterey Jack cheese, grated
1 Onion; chopped	Avocado; diced
4 Garlic cloves; minced	Nonfat sour cream
8 c Chicken stock (reduced-fat)	Fresh cilantro; minced
2 c Tomato puree	Cooked chicken; diced
1 tb Cumin powder

Instructions for Savory Tortilla Soup

Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes. Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes. Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized