Crocodile Cafe’s Chicken Tortilla Soup
2 Quarts Chicken stock
Red onion, large, diced
3 Corn tortillas, fried/broken
3 Roma tomatoes, diced
1/2 Bunch of cilantro
8 Ounce Ancho chile paste *
2 Chicken breast halves **
Salt to taste
6 Ounce Ranchero cheese, crumbled
2 Corn tortillas, fried crisp
- or 6 or 7 ancho chiles pureed ** large, cooked and shredded 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.
Servings 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 protien, 0.55 g
fiber.
From the CROCODILE CAFE
Pasadena, CA.