Mexican Tortilla Soup
FOODday January 10, 2006
4 corn tortillas
2 tbsp vegetable oil, divided
6 cups chicken broth
1-1/2 pounds butternut squash, peeled and cut into 1/2inch cubes (about 4 cups)
1 tbsp minced garlic
1 14-1/2 ouncecan diced tomatoes with green chiles
2 cups shredded cooked chicken
diced avocado, lime wedges and chopped fresh cilantro (garnish)
Stack tortillas and cut in half; cut both halves in very narrow strips. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Fry half the tortilla strips, torning often, 5 minutes or until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.
In a 3 qt pot bring broth, squash and garlic to a boil; cover, reduce heat to low and simmer 5 minutes or until squash is almost tender. Add tomatoes and ckicken; simmer uncovered, 5 minutes or until wquash is tender.
Divide half the tortilla strips amoung soup bowls. Ladle in soupl top with remaining tortilla strips. Serve with small bowls of avocado, lime and cilantro.
From "The New Woman's Day Cookbook"
SW Tomato and Pinto Bean Soup
FOODday December 27, 2005
2 corn tortillas
1 4-1/2 oz can chopped green chiles
2 15-1/5 oz cans pinto beans, rinsed and drained
2 tsp EVOO
1 medium onion, chopped
2 cloves garlic, minced
3 cups veg or chicken broth
1 14-1/2 oz can diced tomatoes, preferably fire-roasted (do not drain)
1 tsp ground cumin
1/3 cup sour cream for garnish
2 tbsp coarsly chopped fresh cilantro, for garnish
1 lime cut into wedges
Preheat over to 425 degrees. Stack tortillas and cut crosswise into thirds, then rotate 90 degrees and cut into 1/4 inch wide strips; scatter in a baking pan. Toast until browned and crisp, stirring once, about 10 minutes.
Mash 1 cup of beans in a small bowl with a fork.
Heat oil in a soup pot or Dutch over over medium heat; add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute. Add broth, tomatoes, cumin, green chiles, and mashed and whole beans to the pot; bring just to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
Ladle the soup into bowls and garnsih each serving with a dollop of sour cream, a sprinkle of cilantro, toasted tortilla strips and a lime wedge.
Adapted from "The Essential EatingWell Cookbook" by Patricia Jamieson