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    Tortilla Soup


    Source of Recipe


    Mayi Brady in the Times Test Kitchen and was one of our best recipes in 1999.

    Recipe Introduction






    Active Work and Total Preparation Time: 25 minutes


    List of Ingredients




    1 tablespoon oil
    2 onions, sliced
    6 cloves garlic, chopped
    1 ear corn, husk and silk removed
    1 (6-ounce) can tomato paste
    1 chipotle chile packed in adobo sauce, or more to taste
    4 (14 1/2-ounce) cans vegetable broth
    1 avocado
    1/4 pound Jack cheese, grated
    1/2 cup chopped cilantro
    1 cup tortilla strips

    Recipe



    Heat the oil in a large saucepan over medium-high heat, add the onions and cook, stirring, 2 minutes. Add the garlic, lower the heat to medium-low and continue cooking, covered, 10 minutes.

    While the onions and garlic cook, roast the corn in a dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut the kernels from the cob and set aside.

    Add the tomato paste and chipotle to the onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add the vegetable broth and bring to boil. Simmer 5 minutes.

    While the soup simmers, chop the avocado.

    Puree the soup in a blender in small batches, returning each batch to the pan and combining well.

    Divide the cheese, avocado, cilantro, corn and tortilla strips among 4 bowls and ladle the soup over the top.

    4 to 6 servings. Each of 6 servings: 300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 5 grams saturated fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.

 

 

 


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