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Title: Tortilla Soup Cia - Lowfat
Categories: Lowfat Soup
Yield: 10 Servings
| 2 | qt | Chicken stock |
| 1 | oz | Garlic; minced |
| 4 | Corn tortillas; toasted and crushed | |
| 2 | tb | Cilantro; chopped |
| 9 | oz | Onion; pureed |
| 9 | oz | Tomato puree |
| 1 | tb | Cumin; ground |
| 2 | ts | Chili powder |
| 2 | Bay leaves | |
| **garnish:** | ||
| 1 3/4 | oz | Cheddar cheese; shredded |
| 3 | Tortillas; julienned, dried | |
| 7 | oz | Chicken meat; grilled, allumette |
| 3 1/2 | oz | Avocado; diced |
1. Heat a small amount of the chicken stock and smother the garlic in it.
2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer.
3. Add the remaining chicken stock, cumin, chili powder, and bay leaves. Simmer until the soup has a full flavor.
4. Strain through a medium strainer.
5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado.
The Professional Chef's Techniques of Healthy Cooking/The Culinary Institute of America (1993)
Typos by Brenda Adams MC and EAT-LF posted 7/20/97
Posted to MM-Recipes Digest V4 #1
Recipe by: Techniques of Healthy Cooking;CIA
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