Crumly Cogwheels Tortilla Soup
Crumly Cogwheels Tortilla Soup recipe
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cilantro
washed well, leaves only |
*
|
| 4 | each |
garlic cloves
|
|
| 1 | small |
onions
chopped |
|
| 2 | each |
serrano chiles
|
*
|
| 10 | ounces |
tomatoes, canned
with green chilies |
|
| 3 | quarts |
chicken broth
|
*
|
| 8 | ounces |
tomato sauce
|
|
| 2 to 3 | teaspoons |
cumin
ground |
|
| 1 to 2 | teaspoon |
salt
|
|
| 2 | tablespoons |
cornstarch
dissolved in a small amount of water |
|
| 20 | each |
corn tortillas (6-inch)
cut into thin strips |
*
|
| 1 | x |
vegetable oil
|
*
|
| 2 | cups |
chicken breasts
grilled or poached, shredded, about 2 ounces per serving |
|
| 1 ½ | cups |
monterey jack cheese
|
*
|
| 2 | each |
avocados
peeled, pitted, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cilantro
washed well, leaves only |
*
|
| 4 | each |
garlic cloves
|
|
| 1 | small |
onions
chopped |
|
| 2 | each |
serrano chiles
|
*
|
| 289 | ml/g |
tomatoes, canned
with green chilies |
|
| 3 | quarts |
chicken broth
|
*
|
| 231.2 | ml/g |
tomato sauce
|
|
|
cumin
ground |
|
||
|
salt
|
|
||
| 3E+1 | ml |
cornstarch
dissolved in a small amount of water |
|
| 2E+1 | each |
corn tortillas (6-inch)
cut into thin strips |
*
|
| 1 | x |
vegetable oil
|
*
|
| 473 | ml |
chicken breasts
grilled or poached, shredded, about 2 ounces per serving |
|
| 355 | ml |
monterey jack cheese
|
*
|
| 2 | each |
avocados
peeled, pitted, sliced |
|
Directions
Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor.
Heat stock and add pur?ed mixture with tomato sauce, cumin and salt.
Bring to a boil, reduce heat and simmer about 1 hour.
Stir dissolved cornstarch into stock.
Fry tortillas strips in oil until crisp; drain well.
Divide tortilla strips among 10 to 12 bowls.
Top with chicken and ladle the stock over top.
Garnish with shredded cheese and 2 or 3 avocado slices.
