This popular soup is made with chicken, tomatoes and smoked chiles. A squeeze of lime brightens the flavors.

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Name: Tortilla Soup
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 TB. Unsalted butter; 1/2 cup yellow onions sliced thin; 1/2 cup celery sliced thin; 1/2 cup bell pepper sliced thin; 1/2 cup carrots sliced thin; 2 tsp. chipotle puree ( chipotle chiles are sold in cans at grocers.); 10 cups Water; 2 Bay Leaves; 2 tsp. Ground cumin; 2 tsp. Oregano; 2 tsp. Basil; 1/2 tsp. Black pepper; Salt to taste; 1 2 lbs chicken (up to 3 lbs.) cut up; 1 clove garlic finely chopped; 1 cup tomatoes peeled, sliced thin; 1 14.5-oz can cream style corn; 1 14.5-oz can whole kernel corn; 1 cup red onion sliced thin; 4 ounces velveeta cheese cubed; 1/2 cup cilantro stems removed, chopped fine; Garnish; 1 10-oz package grated Monterey Jack Cheese; 3 cups Vegetable shortening; 10 Corn tortillas; 3 limes cut in wedges

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INGREDIENTS

2 TB. Unsalted butter
1/2 cup yellow onions ; sliced thin
1/2 cup celery ; sliced thin
1/2 cup bell pepper ; sliced thin
1/2 cup carrots ; sliced thin
2 tsp. chipotle puree ; ( chipotle chiles are sold in cans at grocers.)
10 cups Water
2 Bay Leaves
2 tsp. Ground cumin
2 tsp. Oregano
2 tsp. Basil
1/2 tsp. Black pepper
Salt ; to taste
1 2 lbs chicken ; (up to 3 lbs.) cut up
1 clove garlic ; finely chopped
1 cup tomatoes ; peeled, sliced thin
1 14.5-oz can cream style corn
1 14.5-oz can whole kernel corn
1 cup red onion ; sliced thin
4 ounces velveeta cheese ; cubed
1/2 cup cilantro ; stems removed, chopped fine
Garnish
1 10-oz package grated Monterey Jack Cheese
3 cups Vegetable shortening
10 Corn tortillas
3 limes ; cut in wedges

Servings

INSTRUCTIONS

In a large stock pot (2 gallons), melt the butter over a medium heat. Add yellow onions, celery, bell pepper and carrots. saute until onions are translucent (about 5 minutes).

Add water, chipotle puree, spices and chicken to sauteed vegetables and bring to a boil. Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked). Skim off the fat and impurities that rise to the top.

Remove the chicken from the soup. When it''s cool enough to handle, remove the skin and the bones from the chicken and shred the meat. Add the shredded chicken back to the soup.

Add tomatoes, red onion, garlic, both cans of corn and cilantro to the soup and cook for 5-10 more minutes. Stir in Velveeta cheese, stirring constantly, until melted and smooth.

Prepare the garnish. To fry tortilla strips heat vegetable shortening in a medium sauce pan until hot, but not smoking. Cut tortillas in 1/4" strips and fry until crisp. It may be necessary to fry in batches. Drain on paper towels.

Divide the tortilla strips and put in soup bowls. Ladle soup in to bowls and garnish with grated cheese, diced tomatoes and cilantro. Squeeze a wedge of lime in to each bowl and serve hot.

NOTES

If you care for a little thicker soup, you can dissolve 1/8 cup of cornstarch in water and add the last 10 minutes.

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Tortilla Soup

2 TB. Unsalted butter
1/2 cup yellow onions sliced thin
1/2 cup celery sliced thin
1/2 cup bell pepper sliced thin
1/2 cup carrots sliced thin
2 tsp. chipotle puree ( chipotle chiles are sold in cans at grocers.)
10 cups Water
2 Bay Leaves
2 tsp. Ground cumin
2 tsp. Oregano
2 tsp. Basil
1/2 tsp. Black pepper
 Salt to taste
1 2 lbs chicken (up to 3 lbs.) cut up
1 clove garlic finely chopped
1 cup tomatoes peeled, sliced thin
1 14.5-oz can cream style corn
1 14.5-oz can whole kernel corn
1 cup red onion sliced thin
4 ounces velveeta cheese cubed
1/2 cup cilantro stems removed, chopped fine
 Garnish
1 10-oz package grated Monterey Jack Cheese
3 cups Vegetable shortening
10 Corn tortillas
3 limes cut in wedges

In a large stock pot (2 gallons), melt the butter over a medium heat. Add yellow onions, celery, bell pepper and carrots. saute until onions are translucent (about 5 minutes).

Remove the chicken from the soup. When it''s cool enough to handle, remove the skin and the bones from the chicken and shred the meat. Add the shredded chicken back to the soup.

Add tomatoes, red onion, garlic, both cans of corn and cilantro to the soup and cook for 5-10 more minutes. Stir in Velveeta cheese, stirring constantly, until melted and smooth.

Divide the tortilla strips and put in soup bowls. Ladle soup in to bowls and garnish with grated cheese, diced tomatoes and cilantro. Squeeze a wedge of lime in to each bowl and serve hot.

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Nutrition

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Serving Size: 1 Serving (596g)
Recipe Makes: 12

Calories: 1195
Calories from Fat: 722 (60%)

Amt Per Serving		% DV

	Total Fat 80.2g	107 %
	Saturated Fat 24.6g	123 %
	Monounsaturated Fat 30.6g
	Polyunsanturated Fat 19.8g
Cholesterol 92mg		28 %
Sodium 533mg		18 %
Potassium 773.7mg		20 %
Total Carbohydrate 94.1g		28 %
	Dietary Fiber 13.8g	55 %
	Sugars, other 80.4g
Protein 33.8g		48 %
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: 1195

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