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Recipe(tried): Tortilla Soup (Mexican Restaurant Style)

Soups
This is how we made it when I worked at a mexican place. I don't have a formal recipe so adjust as needed.

TORTILLA SOUP

Bring to boil:
7 cups water
3 bullion cubes (or as package directs for 6 cups broth)
1 tablespoon ground cumin
1 teaspoon onion powder
1/4 teaspoon garlic (optional)

Add:
1 1/2 cups of crushed tortilla chips. (I usually use all the little pieces at the bottom of the bag. Stale ones work well.)

Boil a little longer, remove from heat.

Take a hand held stick blender and puree. If it is too runny, return to boil and add more chips. Don't use too many or it will get thick like oatmeal. If this happens just add more chicken broth.

In each bowl put:
*handful frito chips
*1/4 cubed avacado
*1/4 cup cubed chicken (panfried, lightly salted)
*tomatos/onions if desired (or a spoon of salsa)

Spoon soup over top so that garnish is peeking still.
Sprinkle generously with cheese and put a dollop of sour cream and sprigs of cilantro for additional color.
MsgID: 0083227
Shared by: Shannon OK
In reply to: ISO: Tomatoless creamy chicken tortilla soup ...
Board: Cooking Club at Recipelink.com
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