Posted by: "Nancy" [EMAIL PROTECTED] museofireland
on Rhondas_Recipe_Exchange (group is closed)
Sun Jun 29, 2008 5:00 pm (PDT)
TORTILLA SOUP
2 tbs oil
4 corn tortillas, stacked, cut in half, then cut crosswise in very narrow strips
3 cans 14 oz each chicken broth
1 1/2 pounds butternut squash, peeled, seeded and cut in 1/2 inch cubes
1 tbs minced garlic
14.5 oz can diced tomatoes with green chiles
TOPPINGS---Cubed Avocado, Chopped Cilantro, and Lime Wedges.
Heat 1 tbs oil in a skillet. Fry half the tortillas strips, turning often, 5
min. or until lightly browned and crisp. Remove to paper towels to drain.
Repeat with remaining oil and strips.
Bring broth, squash and garlic to a boil in a pot. Cover reduce heat and simmer
5 min. or until squash is almost tender. Add tomatoes and chicken, simmer
uncovered 5 min. or until squash is tender.
Place half the tortilla strips in soup bowls. Ladle in the soup. Sprinkle with
remaining strips and serve with toppings. MAKES 6 SERVINGS OF TORTILLA SOUP.*
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Rhonda G in Missouri
Pen Pal, Friend, Mom and Chief Bottle Washer
