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Pat's Chicken Tortilla Soup


2 chicken breasts or 3 thighs
***HEAT TWO TABLESPOONS OIL, THEN S; then sautee the
-- ingredients:
1 large white onion; finely chopped
3 large garlic cloves; finely chopped
3 large tomatoes pureed; or 1 28 oz. can
-- peeled tomatoes

After sautee-ing onion, garlic, and tomatoes, puree in a blender and then dump into a pot with 8 cups chicken broth. Add fresh ground pepper and salt to taste. GARNISHES (add when serving): 4 stale corn tortillas, cut into strips and fried in oil until lightly browned. 1 dried ancho chile pod or dried pasilla (stemmed and seeded, sauteed in oil, and crumbled). 2-3 cups grated white cheese (Monterey Jack, mozzarella, or Oaxacan) 2 avocados, cubed Sour cream, to taste Chopped fresh cilantro Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Chris Hudson on Jan 22, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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