A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Zinfandeli's Tortilla Soup
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- #36566
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon vegetable oil
1 1/2 teaspoon garlic, chopped
8 corn tortillas, chopped coarsely
2 cups onion puree
1 teaspoon cayenne pepper
2 tablespoons cumin powder
3 bay leaves
3/4 cup tomato paste
1 1/2 tablespoon chicken base
1/2 cup water
1/4 cup fresh cilantro, chopped
2 tablespoons epazote, chopped
1 salt, to taste
1 white pepper, to taste
2 chicken breasts, cooked and diced
1 chopped avocado
shredded monterey jack cheese
directions
In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender.
Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander.
Adjust seasoning if necessary. Add salt and pepper to taste.
To serve, spoon a portion of soup in individual serving bowls. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately.
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nutrition data
265 calories, 13 grams fat, 25 grams carbohydrates, 15 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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