Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |