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Title: Aztec Tortilla Soup
Yield: 1 Serving

Ingredients

      2    fresh medium tomatoes
    1/2 c  light olive oil or other
           -vegetable
      3 lg garlic cloves; minced
      1 md onion; finely chopped
      1    fresh or drained canned
           -jalapeno; chopped
      8 c  Basic Chicken Soup  Broth
           -(seasoned
           bay leaf)
  1 1/2 c  diced cooked chicken breast
           -meat
      8    corn tortillas (6-inch); cut
           - into 1/4-inch
           slivers
           salt and black pepper; to
           -taste
           FOR THE GARNISH
           Tortilla strips
           Grated Monterey jack or
           -fairly dry
           mozzarella cheese
           Minced hot green chili
           -peppers
           Diced avocado
           Fresh cilantro (coriander)
           -leaves
           Sour cream
           Lime wedges

Instructions

PREPARATION :

To peel tomatoes easily and give them a slightly
smoky flavor hold one at a time over the flame of a burner, using a long
wood
handled carving fork; alternatively, cut in half and place cut
side down on foil under broiler. Either way, skin will brown and crack
and be easily pulled off. Squeeze seeds and juices from peeled
tomatoes and chop.

Heat all but 3 tablespoons oil in a small skillet and saute
garlic, onion, and chilies until wilted and just beginning to turn light
golden, about 8 minutes. Add tomatoes and saute and stir until
juice evaporates and mixture thickens a bit. Add to chicken soup
in a 3-quart saucepan.

Simmer soup with chicken for 15 minutes before serving and
adjust seasonings.

Meanwhile, heat remaining 3 tablespoons oil in a heavy 10-inch
skillet and brown the tortilla strips in batches, one layer at a
time, turning frequently so strips turn an even golden brown.
This will take about 3 minutes, but watch carefully as strips
blacken suddenly. Drain on a paper towel.

Divide tortilla strips among 6 or 8 soup bowls and ladle soup
with solids over them. Add other garnishes or pass them at
the table.

Recipe from "The Whole World Love Chicken Soup"
Reproduced by permission from Warner Books .
Copyright c 1995 by Mimi Sheraton

Copyright c 1996 StarChefs. All rights reserved.

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Per serving (excluding unknown items): 70 Calories; less than one gram Fat
(4% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg
Sodium
Food Exchanges: 3 Vegetable

NOTES : SIX TO EIGHT SERVINGS

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Preparation Time: 0:00

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