DIRECTIONS ------------------------------------------------------------ Notes: Onion should be chopped, garlic mashed. Chiles are canned, chopped. Cheddar may be substituted for Monterrey Jack. Cheese should be grated. Using a medium saucepan, saute onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in hot oil until crisp and drain. Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese. Variation: if you are using ovenproof bowls for soup, place bowls under broiler for 4-5 minutes to metl cheese. From: The Best of the Best of Texas, p. 103. Originally in Taste & Tales from Texas...With Love -End Recipe Export- Once posted before posted twice By Danial Mannen ... Danial Mannen Netmail address Techtalk 1:134/40 ... 3 Deadly Sins: Tofu, Avocados & Alfalfa sprouts --- Blue Wave/Max v2.30 * Origin: TechTalk; Calgary, Alberta. V.34+ (1:134/40) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00084Date: 09/27/96 From: DANIAL MANNEN Time: 07:18pm \/To: KAZ LANGRIDGE (Read 4 times) Subj: Re: Recipe Request -Begin Recipe Export- QBook version 1.00.12 Title: Tortilla Soup Keywords: Main Dish, Poultry, Soups Servings: 8 4 oz Can diced green chilies 14 oz Can diced tomatoes 1 Medium onion, diced 2 Jalapeno peppers 3 Cloves garlic, minced 1 c Shoepeg corn 1 c Cooked, diced chicken 2 c Chicken stock 6 Corn tortillas, julienned 1/2 Bunch fresh cilantro With non-stick cooking spray, saute onion, diced/seeded jalapenos, and garlic until softened. Add tomatoes, green chilies, corn, chicken stock, and tortilla strips. Bring to a boil, and simmer on low heat till tortillas have disintegrated. Add chicken, and chopped fresh cilantro. Season well with salt, lemon juice, chili powder, and ground white pepper. *Serve over crushed tortilla chips and top with grated monterrey jack/cheddar cheese. : Submitted by: Stephanie Shapter : Area: INTL. ECHO: HOME_COOKI : Posted on: 05 Jun 96 -End Recipe Export- Once posted before posted twice By Danial Mannen There you go a few to choose from TTYL Kaz ... Danial Mannen Netmail address Techtalk 1:134/40 ... Chocolate manhole covers come from the Hershey highway. --- Blue Wave/Max v2.30 * Origin: TechTalk; Calgary, Alberta. V.34+ (1:134/40) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00085Date: 09/28/96 From: HEATHER TUCKER Time: 11:16am \/To: KAZ LANGRIDGE (Read 4 times) Subj: Tortilla Soup 1/5 *** Quoting Kaz Langridge to All dated 09-25-96 *** > I saw a Tortilla Soup on a restaurant menu recently but didn't get the > opportunity to try it as they were taking 3 hours to serve your meal > once you had ordered! Does anybody have a recipe? I'd love to try it. Tortilla Soup happens to be one of my all time favorites. Here are some recipes I have on file: MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tortilla Soup Categories: Soups, Mexican Yield: 8 servings 2 16 oz cans tomatoes 2 8 oz cans tomato sauce 2 Cloves garlic, minced 4 c Water 2 tb Sugar 1 tb Chili powder 2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1 4 oz can green chilies, -chopped 1/2 c Salsa 2 c Cooked, cubed chicken or -hamburger tortilla chips Condiments: Chocie of sour cream, avocado, grated cheddar or jack cheese, chopped onion, chopped black olives, chopped tomatoes Combine all ingredients, except chips. Simmer over low heat for at least 1 hour. At serving time, put chips in individual bowls and pour soup over. Top with desired condiments. Origin: Journal American, December 23, 1992 Shared by: Sharon Stevens ~-- End Stevens Recipes --- MMMMM --- PubMail Platinum * Origin: Nobody Inn BBS, Nashville, TN (615) 781-9954 (1:116/161) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00086Date: 09/28/96 From: HEATHER TUCKER Time: 11:17am \/To: KAZ LANGRIDGE (Read 4 times) Subj: Tortilla Soup 2/5 MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Tortilla Soup Categories: Soups, Poultry, Mexican, Vegetables Yield: 6 servings 1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Salt 1/4 t Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** MMMMM-------------------------GARNISHES------------------------------ 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. MMMMM --- PubMail Platinum * Origin: Nobody Inn BBS, Nashville, TN (615) 781-9954 (1:116/161) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00087Date: 09/28/96 From: HEATHER TUCKER Time: 11:18am \/To: KAZ LANGRIDGE (Read 4 times) Subj: Tortilla Soup 3/5 MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lights Categories: Soups, Mexican Yield: 8 servings 1 tb Vegetable Oil (or two) 1 1/2 ts Garlic, fresh, chopped 8 Corn Tortillas, chop coarse 2 c Onion puree 1 ts Cayenne pepper 2 tb Cumin powder 3 Bay Leaves 3/4 c Tomato Paste 1 1/2 tb Chicken Base (See note) 1/2 c Water 1/4 c Cilantro, fresh, chopped 2 tb Epazote, chopped 1 Salt to taste 1 White pepper to taste 2 Chicken breasts, cook & dice 1 Chopped Avocado 1 Corn Tortilla strips, fried 1 Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. 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. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. MMMMM --- PubMail Platinum * Origin: Nobody Inn BBS, Nashville, TN (615) 781-9954 (1:116/161) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00088Date: 09/28/96 From: HEATHER TUCKER Time: 11:19am \/To: KAZ LANGRIDGE (Read 4 times) Subj: Tortilla Soup 4/5 MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Savory Tortilla Soup Categories: Soups Yield: 6 servings 2 Dried ancho chilies; -OR- 1 tb -Ancho chili powder 2 tb Canola oil 6 Corn tortillas -- (blue or yellow) 1 Onion; chopped 4 Garlic cloves; minced 8 c Chicken stock (reduced-fat) -OR- vegetable stock 2 c Tomato puree 1 tb Cumin powder 1 ts Oregano 3/4 ts Salt 2 Limes; juiced MMMMM---------------------OPTIONAL GARNISHES-------------------------- Monterey Jack cheese, grated -OR- soy cheese Avocado; diced Nonfat sour cream Fresh cilantro; minced Cooked chicken; diced Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes. Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes. Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired. MMMMM --- PubMail Platinum * Origin: Nobody Inn BBS, Nashville, TN (615) 781-9954 (1:116/161) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00089Date: 09/28/96 From: HEATHER TUCKER Time: 11:20am \/To: KAZ LANGRIDGE (Read 4 times) Subj: Tortilla Soup 5/5 MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tex-Mex Tortilla Soup Categories: Soups, Mexican, Poultry Yield: 6 servings 2 Whole large chicken breasts -(about 2 lb.), skinned and -boned 2 c Water 14 1/2 oz Can beef broth 14 1/2 oz Can chicken broth 14 1/2 oz Can tomatoes, cut up 1/2 c Chopped onion 1/4 c Chopped green pepper 8 3/4 oz can whole kernel -corn, drained 1 ts Chili powder 1/2 ts Ground cumin 1/8 ts Ground black pepper Tortilla Chips (about 3 -cups), coarsly crushed 4 oz Monterey Jack Cheese, -schredded (about 1 cup) 1 Avocado, peeled, seeded and -cut into chunks Snipped cilantro Lime Wedges Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges. Makes 6 servings. Posted by Linda Glover. Courtesy of Fred Peters. MMMMM --- PubMail Platinum * Origin: Nobody Inn BBS, Nashville, TN (615) 781-9954 (1:116/161)