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Tortilla Soup

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There is a large Jewish community in Mexico, where I've spent many happy times. Of course, Chicken Soup is still a comfort-food staple there, but it is very likely to be done according to the recipe below. Corn Tortilla strips are a tasty change from the Egg Noodles to which Americans are accustomed, and have the added advantage of adding a serving of whole grain food to your diet.


6-8 Corn Tortillas, halved and cut in 1/4 inch strips
Vegetable Oil Spray
4 cups Chicken Broth (Ready-made will do)
2 cups prepared, medium heat Salsa
1 teaspoon Chili Powder
1/3 cup fresh-squeezed Lime Juice
2 cups shredded, cooked Chicken or Turkey
1/2 cup coarsely grated Carrots
1/2 cup finely shredded Cabbage
1/2 cup minced Cilantro, packed
1 ripe Avocado, cubed


Heat the oven to 400 degrees. Lightly spray the Tortilla Strips with Vegetable oil, and toss to coat. Place the coated Tortilla Strips on a cookie sheet, and bake for 5-10 minutes, until lightly browned. Set aside to cool until needed.

Place the Chicken Broth, Salsa, Chili Powder, Lime Juice, Chicken, Carrots, and Cabbage in a large pan. Bring the contents of the pan to a boil over a medium heat, and allow to boil for one minute.

Remove from heat, stir in the Cilantro, Avocado, and Tortilla Strips.

Serve immediately.

Copyright 2005 Eddy Robey

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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