Smoky Spiced Tortilla Soup

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Smoky Spiced Tortilla Soup Ingredients

4 tb Peanut oil	1 sm Cilantro bunch; stemmed
1 md Onion; diced	1 qt Chicken stock
4 md Cloves garlic; minced	;salt & pepper to taste
4 Corn tortillas (6"); chopped	GARNISH
1 Canned chipotle chile in	Chicken breast; cook/shred
1 tb Cumin, ground	Tortilla strips; crisp fried
1/2 c Amber ale	Sour cream
5 lg Tomatoes; chopped (3 lb)	Cilantro sprigs

Instructions for Smoky Spiced Tortilla Soup

1. In a large saucepan or in a stock pot, heat oil over medium heat. Saute onion and garlic just until tender, about 5 minutes. 2. Add tortillas and saute until soft, about 3 minutes. Stir in chipotle chile and cumin; cook 1 minute longer. Stir in ale and loosen any browned bits at the bottom of the pot with a fork. Add tomatoes and cilantro, and cook, stirring occasionally, until tomatoes release their juices, about 10 minutes. 3. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Let soup cool slightly. 4. In a blender or food processor, puree soup in several batches. Return soup to pot and reheat. Season with salt and pepper. 5. Ladle soup into serving bowls. Garnish with shredded chicken, tortilla strips, sour cream and/or cilantro sprigs, as desired. From "Famous Chefs (and Other Characters) Cook With Beer;" printed in the Chicago Sun Times, October 9, 1996 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place

Main Ingredient: ChickenCuisine: Uncategorized

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