Recipe - Pats Chicken Tortilla Soup

SOUP
2 Chicken breasts or 3 thighs;
(or some combination) (They
say to boil it, I would
smoke it)
2 tablespoon Oil
1 lg White onion; finely chopped
3 lg Garlic cloves; finely
chopped
3 lg Tomatoes pureed; or 1 28 oz.
can peeled tomatoes
8 cup Chicken broth
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 cup Grated white cheese;
(Monterey Jack, mozzarella,
or Oaxacan), up to 3
2 Avocados; cubed
Sour cream; to taste
Chopped fresh cilantro

Heat two tablespoons oil, then sautee the onion, garlic cloves, and
tomatoes. After sauteeing 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).

Just thought I'd share a couple of recipes for Tortilla Soup that I got out
of the Food & Wine section of the San Antonio paper (my two favorite
things: food AND wine!). I'm probably going to make a batch this weekend.
The second recipe looks better to me.

Posted to bbqdigest by Chris Hudson CHudson@karta.com on Jan 22, 1999,
converted by MM_Buster v2.0l.