TORTILLA SOUP, LEGENDS RANCHO DELUXE

Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan

1 tablespoon canola oil
8 whole corn tortillas -- cut into 1" strips
1 cup onion -- diced
1 1/2 tablespoons jalapeno peppers -- seeded
-- minced
5 cloves garlic -- minced
1 tablespoon tomato paste
42 ounces canned tomatoes -- undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas -- cut into 1/4" strips
2 cups boneless skinless chicken breasts -- cooked
-- shredded
1 cup avocado -- diced
1/2 cup sharp cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla pieces - cook 2 minutes or until crisp - stirring occasionally.

Add the onion, jalapeno and garlic - saute 3 minutes.

Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.

Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer - uncovered - 40 minutes or until reduced to 8 cups.

Place half of soup in a blender - process until smooth - pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp - set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips.


CHILI CON QUESO SOUP (TORTILLA)

1/2 Large onion -- finely chopped
3 tablespoons Unsalted butter
1 1/2 cans (4 oz each) mild green -- chiles, drained, see
finely chopped
2 cans (14 1/2 oz each) plum -- tomatoes, drained, s
finely chopped
2 packages (3 oz each) cream cheese -- cut into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups Half-and-half
4 teaspoons Fresh lemon juice -- or to

Garlic powder to taste
Cayenne to taste
Salt to taste
Julienned tortilla chips -- fried crisp
Green onions -- chopped
Monterey jack cheese -- grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterey jack cheese over individual servings.

Note: The recipe did not mention when to include the garlic and cumin. I suppose you add it at the same time as the cayenne and salt.

As served in Neiman Marcus - The Mermaid Bar, NorthPark, Dallas, TX.


SOPA DE TORTILLA

1 Chicken (3 lb) -- cut in large pieces
4 quarts Water
1 teaspoon Celery seeds
1 teaspoon Black peppercorns
2 Garlic cloves -- peeled
1 can Whole peeled tomatoes (1 lb) -- cut in large chunks
1 Green bell pepper -- cut into 1-in. cubes
1 Onion -- cut into 1-in. cubes
3 Sprigs cilantro
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/4 teaspoon Cayenne pepper
1/4 teaspoon White pepper
10 ounces Frozen whole-kernel corn
4 Green onions -- diced
Salt
1 cup Cooked rice
4 Sprigs parsley -- minced
Tortilla chips
Shredded cheddar cheese

Place chicken, water, celery seeds, peppercorns and garlic in large, heavy saucepan. Bring to boil. Cover, reduce heat and simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth. When cool enough to handle, bone and cut into 1-inch pieces. Set aside. Strain both and return to pot. Add tomatoes, green pepper, onion, cilantro, minced garlic, cumin, cayenne and white pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes. Add corn and green onions and cook another 10 minutes.
Season to taste with salt. Just before serving, stir in reserved chicken, rice and parsley. To serve, spoon soup into flameproof tureen or crock. Top with tortilla chips and cheese. Place under broiler, if desired, just until cheese melts.

Makes 6 to 8 servings
Created by: Salmagundi, San Francisco

Tex-Mex Tortilla Soup

2 Whole large chicken breasts
1 teaspoon Chili powder -- (about 2 lb.); skinn
1/2 teaspoon Ground cumin -- boned
1/8 teaspoon Ground black pepper
2 cups Water
Tortilla chips (about 3
14 1/2 ounces Can beef broth -- cups); coarsly crush
14 1/2 ounces Can chicken broth
4 ounces Monterey jack cheese
14 1/2 ounces Can tomatoes -- cut up
(about 1 cup)
1/2 cup Chopped onion
1 Avocado, peeled -- seeded and
1/4 cup Chopped green pepper -- cut into chunks
8 3/4 oz can whole kernel
Snipped cilantro -- corn; drained
Lime wedges

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl.
Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges.

Makes 6 servings.