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Name: Legends Rancho Deluxe Tortilla Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 63 oz Chicken broth; fat free; 2 c Boneless skinless chicken; 1 tb Canola oil; 1 1/2 tb Jalapeno peppers; seeded,; 42 oz Canned tomatoes; undrained; 8 Whole corn tortillas; cut; 1 c Onion; diced; 1 tb Ground cumin; 1/2 c Fresh cilantro; chopped; 5 Garlic minced; 1 tb Tomato paste; 4 Whole corn tortillas; cut; 1/2 c Sharp Cheddar cheese;; 1 c Avocado; diced

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INGREDIENTS

63 oz Chicken broth; fat free
2 c Boneless skinless chicken
1 tb Canola oil
1 1/2 tb Jalapeno peppers; seeded,
42 oz Canned tomatoes; undrained
8 Whole corn tortillas; cut
1 c Onion; diced
1 tb Ground cumin
1/2 c Fresh cilantro; chopped
5 Garlic ; minced
1 tb Tomato paste
4 Whole corn tortillas; cut
1/2 c Sharp Cheddar cheese;
1 c Avocado; diced

Servings

INSTRUCTIONS

From: jouet@eve.telalink.net Date: Tue, 27 Feb 1996 09:12:16 cst Recipe By: Legends Rancho Deluxe by chef Michael Hanrahan Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla pieces - cook 2 minutes or until crisp - stirring occasionally. Add the onion, jalapeno and garlic - saute 3 minutes. Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes. Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer ~ uncovered - 40 minutes or until reduced to 8 cups. Place half of soup in a blender - process until smooth - pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp - set aside. Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Legends Rancho Deluxe Tortilla Soup

63 oz Chicken broth; fat free
2 c Boneless skinless chicken
1 tb Canola oil
1 1/2 tb Jalapeno peppers; seeded,
42 oz Canned tomatoes; undrained
8 Whole corn tortillas; cut
1 c Onion; diced
1 tb Ground cumin
1/2 c Fresh cilantro; chopped
5 Garlic minced
1 tb Tomato paste
4 Whole corn tortillas; cut
1/2 c Sharp Cheddar cheese;
1 c Avocado; diced

From: jouet@eve.telalink.net    Date: Tue, 27 Feb 1996 09:12:16 cst    Recipe By: Legends Rancho Deluxe by chef Michael Hanrahan  Heat oil in a large Dutch oven over medium-high heat.  Add 1" tortilla  pieces - cook 2 minutes or until crisp - stirring occasionally.    Add the onion, jalapeno and garlic - saute 3 minutes.    Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.    Stir in cumn and broth - bring to a boil.  reduce heat to medium and simmer  ~ uncovered - 40 minutes or until reduced to 8 cups.    Place half of soup in a blender - process until smooth - pour into a bowl.  Repeat procedure with remaining soup.  Return pureed soup to pan.  Cook  over medium-low heat until thoroughly heated.    Arrange tortilla strips in a single layer on a baking sheet.  Bake at 400  for 7 minutes or until crisp - set aside.    Divide chicken and avocado evenly amoung 8 soup bowls.  Pour soup into each  bowl and top with cheddar cheese, cilantro and tortilla strips.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (478g)
Recipe Makes: 8 Servings

Calories: 179
Calories from Fat: 80 (45%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.2g
Cholesterol 54.1mg		17 %
Sodium 536.9mg		19 %
Potassium 471.9mg		12 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 4.1g
Protein 18.8g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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