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tortilla soup

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“a light tasty soup for cinco de mayo”

Ingredients Nutrition


  1. cut slits into the chiles to open.
  2. remove seeds and cut into strips.
  3. cut 6 tortills into strips.
  4. heat 2/3 c oil in a large skillet.
  5. working in batches add strips to oil, toss until golden, remove to paper towels to drain.
  6. add whole tortillas one at a time, fry until crisp, remove.
  7. add chile strips fry 1 minute, remove and drain.
  8. combine tomatoes and next 5 ingredients in a stockpot.
  9. crumble in the whole tortillas and chiles, bring to boil and simmer for 10 minutes.
  10. add 1 c chicken stock, remove from heat and blend with immersion blender (or pour in batches into blender) add remaining 3 c chicken stock and simmer for 10 minutes for flavors to blend.
  11. season with salt& pepper to taste serve garnished with tortilla strips, cheese, avocado and sour cream.

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