1. Heat a small amount of the chicken stock and smother the garlic in it. 2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer. 3. Add the remaining chicken stock, cumin, chili powder, and bay leaves. Simmer until the soup has a full flavor. 4. Strain through a medium strainer. 5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado. The Professional Chefs Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 45 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 11.5mg||4 %|
|Sodium 563.2mg||19 %|
|Potassium 551.6mg||15 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.9g|
|Protein 10.5g||15 %|
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Calories per serving: 158
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