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Tortilla Soup
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Serves/Makes:8 servings as a starter course

  • 2 cloves garlic, minced
  • 2 Tbsp (30 ml) butter or oil
  • 2 tsp (10 ml) cumin
  • 1 quart (950 ml) chicken stock (or 2 14 oz (392 grm). cans)
  • 1 quart (950 ml) fresh or canned tomatoes w/juices, roughly chopped
  • 1 cup (225 ml) commercial Picante Sauce
  • 1/2 cup (125 ml) (packed) roughly chopped cilantro
  • 8 oz (224 grm). mild cheddar or jack cheese - cut into 1/4" cubes
  • 4 corn tortillas - cut into 2 inch by 1/2 inch strips (or substitute bagged Dorito-type corn chips)
  • Saute garlic in oil just until softened.
  • Add cumin, chicken stock, tomatoes and picante sauce.
  • Slow simmer 20 minutes.
  • Add cilantro.
  • Place tortilla strips or a handful of crushed corn chips and 1 oz (28 grm). cubed cheese in each bowl. Ladle hot soup over and serve.
Use a mild picante sauce unless you're a fire-eater - then, after considering the "heat" your guests can handle, the sky's the limit. To serve a mixed group, place some red chili flakes on the table that may be sprinkled on individual bowls to boost the heat.

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