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LOCATION: Recipes >> Mexican >> Tortilla Soup 11

Print this Recipe    Tortilla Soup 11

CREAM OF TORTILLA SOUP

2 14 1/2-ounce cans chicken broth

1/2 stick butter
1 medium onion, pureed in processor or blender
1/2 cup diced celery
2 garlic cloves, puree with onion
1 medium tomato, chopped in processor
2 tablespoons minced fresh chives
1 cup tortilla chips, pulverized to a powder
1 tablespoon all purpose flour

1/4 cup whipping cream
1 cup grated Monterey Jack cheese (about 4 ounces)
1 cup grated cheddar cheese (about 4 ounces)
2 teaspoons chili powder
2 1/2 teaspoons ground cumin
crushed unsalted tortilla chips

Melt butter in heavy medium saucepan over medium heat. Add onion,
celery and garlic and saute until onion is translucent, about 4
minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives
for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla
chips to saucepan and saute 2 minutes. Reduce heat to low. Sprinkle
1 tablespoon flour over and stir mixture for 2 minutes. Stir
chicken broth into tortilla mixture. Cover and bring to boil.
Reduce heat. Stir in whipping cream. Add grated Jack and cheddar
cheese and stir mixture until cheese is melted and well blended.
Add chili powder and cumin. Season to taste with salt and pepper.
Ladle into bowls. Sprinkle each with some of reserved tomato and
chives and crushed tortilla chips and serve.

6 servings

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