Post by Shawnee on Nov 4, 2012 23:32:00 GMT -5
EL TORITO'S SOPA DE TORTILLA
Recipe By : Los Angeles Times 12-26-96
Serving Size : 12 Preparation Time :0:00
Categories : Copycats Mexican
Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts;
boneless, skinless
3 quarts chicken broth
1 red onion -- diced
2 carrots -- diced
1 boiling potato -- diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic -- chopped
1/2 teasthingy chipotle chile en adobo -- pureed
1 teasthingy pickled jalapeno chile--
seeded, chopped
1 teasthingy dried Mexican oregano
1/8 teasthingy cumin
salt -- to taste
white pepper -- to taste
1 zucchini -- diced
1 yellow squash -- diced
1/2 red bell pepper -- diced
juice from 1 lime
2 tablesthingys sweet Sherry
(preferably Harvey's Bristol)
1 tablesthingy cilantro -- chopped
1 tablesthingy fresh mint -- chopped
4 corn tortillas--
cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprigs
Poach chicken breast in simmering chicken broth until done through,
about 10 minutes. Set aside until cool enough to handle and shred.
Combine chicken broth, chicken, red onion, carrots, potato, tomato
paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin
and salt and pepper in large saucepan. Bring to boil, reduce heat and
simmer 20 minutes. Correct seasoning, if necessary. Add zucchini,
squash, pepper, lime juice and Sherry. Bring again to boil. Reduce
heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove
from heat. To assemble, fry tortilla strips in hot oil until crisp.
Drain on paper towels and set aside. Ladle soup into each bowl.
Sprinkle with shredded cheese and tortilla strips. Garnish each bowl
with avocado slice and sprig cilantro. Serve at once. Note: Soup may
be frozen in batches if desired. Formatted by Lynn Thomas. Recipe
from: El Torito Mexican restaurant, Los Angeles, CA. Source: Los
Angeles Times 12-26-96.Makes 12 servings. Each serving contains about:
230 calories; 941 mg sodium; 26 mg cholesterol; 13 grams fat; 12 grams
carbohydrates; 15 grams protein; 1.18 grams fiber
- - - - - - - - -
Recipe By : Los Angeles Times 12-26-96
Serving Size : 12 Preparation Time :0:00
Categories : Copycats Mexican
Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts;
boneless, skinless
3 quarts chicken broth
1 red onion -- diced
2 carrots -- diced
1 boiling potato -- diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic -- chopped
1/2 teasthingy chipotle chile en adobo -- pureed
1 teasthingy pickled jalapeno chile--
seeded, chopped
1 teasthingy dried Mexican oregano
1/8 teasthingy cumin
salt -- to taste
white pepper -- to taste
1 zucchini -- diced
1 yellow squash -- diced
1/2 red bell pepper -- diced
juice from 1 lime
2 tablesthingys sweet Sherry
(preferably Harvey's Bristol)
1 tablesthingy cilantro -- chopped
1 tablesthingy fresh mint -- chopped
4 corn tortillas--
cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprigs
Poach chicken breast in simmering chicken broth until done through,
about 10 minutes. Set aside until cool enough to handle and shred.
Combine chicken broth, chicken, red onion, carrots, potato, tomato
paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin
and salt and pepper in large saucepan. Bring to boil, reduce heat and
simmer 20 minutes. Correct seasoning, if necessary. Add zucchini,
squash, pepper, lime juice and Sherry. Bring again to boil. Reduce
heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove
from heat. To assemble, fry tortilla strips in hot oil until crisp.
Drain on paper towels and set aside. Ladle soup into each bowl.
Sprinkle with shredded cheese and tortilla strips. Garnish each bowl
with avocado slice and sprig cilantro. Serve at once. Note: Soup may
be frozen in batches if desired. Formatted by Lynn Thomas. Recipe
from: El Torito Mexican restaurant, Los Angeles, CA. Source: Los
Angeles Times 12-26-96.Makes 12 servings. Each serving contains about:
230 calories; 941 mg sodium; 26 mg cholesterol; 13 grams fat; 12 grams
carbohydrates; 15 grams protein; 1.18 grams fiber
- - - - - - - - -