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Onion Chili Soup

5-6 large onions, thinly sliced
7.5 cups chicken broth
1 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/3 cup flour
2 tbsp chili powder (New Mexico or California, preferred))
optional: jack cheese, corn, fried tortilla strips, other veggies

Place onions, 1 cup broth, cumin, coriander, and oregano in 5 or
6 quart pot. Cook on med-high heat until liquid evaporates (recipe
originally calls for this to be cooked covered, but I just left
the lid off). (Should take 20-30 minutes.) Turn heat to high and
continue cooking, stirring often, until onions turn caramel-colored.
(Should take 15 minutes or so.) Be sure to scrape the bottom of
the pot when stirring. Add chili powder. Mix the flour with one
cup of the broth thoroughly and add to pot. Add rest of broth.
Bring to boil and turn down heat. Let simmer for about 15 minutes
to blend flavors. During the simmering, you can add vegetables if
you'd like (I added corn). When you serve the soup, you can top
it with shredded cheese and fried tortilla strips (to make tortilla
strips, cut tortillas into thin strips and fry in oil until crisp).
I omitted the cheese and fried tortilla to keep the soup lower in
fat, and served it with good bread.


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