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This recipe for RIO GRANDE TORTILLA SOUP, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Monday, July 27, 2009


1 1/2 quarts water
4 beef bouillon cubes
2 chicken bouillon cubes
10 corn tortillas, divided
1 medium onion, quartered and thinly sliced
2 cloves garlic, finely chopped
1 jalapeņo pepper, seeded and finely chopped
1/2 cup plus 2 tablespoons vegetable oil, divided
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 cup diced cooked chicken
2 tomatoes, peeled and chopped
2 cups shredded Monterey Jack cheese
1 avocado, peeled, seeded and diced
Chopped fresh cilantro leaves, Lime wedges

Bring to boil: water, bouillon cubes, and 3 tortillas in a Dutch oven. Reduce heat; simmer uncovered 1 hour, stirring to break up tortillas. Strain broth though a fine-meshed sieve, pressing tortillas through sieve using back of a wooden spoon. Add water to tortilla-broth to equal 6 cups; set aside.

Add onion, garlic, jalapeņo pepper and 2 tablespoons oil to Dutch oven, sautee 3 minutes. Stir in reserved tortilla-broth mixture, tomato sauce, salt, cumin, chili powder, and Worcestershire sauce; boil. Reduce heat; cover and simmer 1 hour. Add chicken and tomatoes to broth; simmer 10 minutes. Cut remaining tortillas into 2 1/2 inch strips. Fry strips in remaining oil in heavy skillet until crisp. Place tortilla strips in the bottom of each individual bowl; top with cheese and avocado. Ladle soup into bowl, sprinkle with tortilla pieces and cheese. Garnish with cilantro leaves.

Personal Notes:
Personal Notes:
Favorite pot-luck recipe at Fleming Cos. from Ruth Rodriguez.




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