daryl posted 12-17-98 8:05 PM
Chicken Tortilla Soup
1 small green pepper, cut into chunks
1 medium yellow onion, cut into chunks
1/2 lb. celery, cut into 1" chunks
1/2 lb. carrots, cut inot 1" pieces
1/4-1/3 c. cilantro
1 tbls. minced garlic
2 tsps. chili powder
2 tsps. cumin
1-2 tsps. cracked black pepper
2 sticks plus 2 tbls butter, divided
1/3 cup olive oil
10 ounces corn tortillas
3 quarts water
4 ounces chicken-seasoned stock base
1/3 cup flour
3-4 medium tomatoes, skinned and chunked
2 lbs. skinless, boneless chicken breasts, grilled and cut into 1/4 " cubes
Fried corn tortilla strips 1/8"x11/2"
Grated cheddar cheese for garnish
Place green pepper, onion, celery, carrots and cilantro into food processor and finely chop.
Combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables.
Melt 1 stick and 2 tbls. butter, with olive oil in large pan over medium heat. Add vegetable mixture and saute. Stir often, veggies should brown slightly.
In food processor, finely chop the tortillas,( not the strips), and add to vegetable mixture.
Saute over medium heat till tortillas are soft.
Transfer mixture to stock pot, over medium heat. Add water, soup base and mix until dissolved.
In a skllet over medium-high heat, melt remaining butter and whisk in flour, keep whisking for 2-3 minutes. Add to soup and simmer for 20-25 minutes.
Add chopped tomatoes and cubed chicken. Cook till heated through.
Ladle into bowls, add fried tortilla strips, top with grated cheese.