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| Crocodile Cafe's Chicken Tortilla Soup
2 quarts of chicken stock
Red onion, large, diced
3 whole Corn tortillas, fried/broken
3 whole Roma tomatoes, diced
1/2 whole Bunch of cilantro
8 ounces f Ancho chile paste *
2 whole Chicken breast halves, large, cooked and shredded
Salt to taste
6 ounces of Ranchero cheese, crumbled
2 whole Corn tortillas, fried crisp |
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*instead of Ancho chile paste, you can use 6 or 7 ancho chiles pureed.
Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheese and tortilla strips. NOTE: To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin, if desired. Serving Size: 8 Each serving with cheese and chips contains about: 146 calories, 866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55 g fiber.
Recipe By: Crocodile Cafe, Pasadena CA MM
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