Recipe for Pats Chicken Tortilla Soup

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Yield:

1 servings

Ingredients:

Amount	Ingredient
	SOUP ----------------
2 x	Chicken breasts or 3 thighs, (or some combination) (They say to boil it, I would smoke it)
2 tbl	Oil
1 lrg	White onion, finely chopped
3 lrg	Garlic cloves, finely chopped
3 lrg	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 x	Stale corn tortillas, cut into strips and fried in oil until lightly browned.
1 x	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 x	Avocados, cubed
	Sour cream, to taste

Instructions:

Instructions: Heat two tablespoons oil, then sautee the onion, garlic cloves, and tomatoes. After sautee-ing 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 Id 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!). Im probably going to make a batch this weekend.

The second recipe looks better to me.

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