CASARITA'S TORTILLA SOUP
Ingredients:
2 T. vegetable oil
1/3 large onion, chopped
1 (10 oz.) fresh chicken breast, cut into chunks
1/2 T. ground cumin
2/3 tsp. black pepper
1/3 tsp. white pepper
3 1/2 T. tomato sauce
1 gal. water
2 oz. chicken base concentrate (not the powder)
2 small yellow squash, sliced
1 zucchini, sliced
1 carrot, thinly sliced
1 small fresh tomato, chopped
1 small bunch cilantro, leaves only, chopped
Garnishes per serving
2 oz. sour cream
Fried corn tortilla strips
1 slice avocado
Grated Cheddar cheese
In a large pot heat the oil; add the onion and chicken and sauté
for several minutes until onions are transparent and chicken is
lightly browned. Add the cumin and the black and white pepper,
mix, then stir in the tomato sauce. Add the water and chicken
base concentrate and stir to dissolve the base. Bring to a boil,
then reduce heat and simmer gently for approximately 20 minutes.
Add the sliced squash, zucchini, carrots and tomatoes and
simmer briefly, just until vegetables are tender.
To serve, pour into heated bowls, top with chopped cilantro, and
serve accompanied by sour cream, tortilla strips, avocado and
Cheddar cheese.
Makes 12 to 15 servings.
B-man
