RisaG posted 02-12-99
* Exported from MasterCook *
Tortilla Soup
Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 fresh anaheim chile -- roasted*
3 medium tomatoes -- blanched
1 clove garlic -- minced **
1 lb chicken tenders or boned/skinned breast -- all fat removed***
3/4 cup onion -- chopped
1/2 cup green onion -- chopped
1 cup celery -- finely chopped
7 cups water
1 16 oz can fat free chicken broth -- or homemade
1 tsp mexican oregano -- or regular oregano
1 1/2 fat free flour tortillas -- or more
salt and pepper -- to taste
fresh cilantro -- optional
Puree the roasted chile, blanched tomato and garlic in your blender or food processor. Set aside.
Brown the chicken over medium-high heat in a medium to large (5-6 qt) saucepan, turning frequently. (I usually take the kitchen shears and cut the chicken into bite-size pieces after cooking, or you may leave whole until seared to seal in the juices.)
Add the white and green onions and celery; saute this mixture until the onions are crisp-tender. Stir in the water and broth. Bring to a boil, cover, reduce the heat to
medium-low, and cook for about 15 minutes. Add the chile-tomato puree and oregano and mix well. Cover and cook an additional 15-20 minutes. Add salt and pepper to taste if
desired.
Make tortilla strips while the soup is cooking: cut the tortillas in half, then cut into 1/2" strips. Arrange them in one layer on a baking sheet and place in an oven preheated to 300°F. Bake for 5 minutes, watching closely so they don' t burn. You may want to turn them halfway through cooking time.
Serve the soup piping hot from a tureen garnished with the tortilla strips. Add a tiny garnish of minced fresh cilantro if desired.