Guest guest Posted April 7, 1999 Report Share Posted April 7, 1999 * Exported from MasterCook * California Pizza Kitchen Sedona White Corn Tortilla Soup Recipe By : (copy cat) Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp Olive Oil 1 1/2 seven-inch Corn Tortillas -- cut into 1 " squares 1 1/2 Tbsp. minced fresh Garlic 2 Tbsp. minced White Onion 1 1/2 tsp minced Jalapeno Pepper 1 lb. White Corn kernels 1 1/2 lbs. chopped -- ripe red Tomatoes 1/3 c Tomato Paste 2 1/2 tsp ground Cumin 1 Tbsp Kosher salt 1/8 tsp ground White Pepper 1/2 tsp Chili Powder 1 1/2 cups Water 1 quart vegetable stock 24 blue corn tortilla chips (optional garnish) 2 cups shredded cheddar cheese (optional garnish) 1/2 cup chopped fresh cilantro (optional garnish) Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese. - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * Don Pablo's Tortilla Soup Recipe By : (copy cat) Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans vegetable broth -- (14 1/2 oz.) 1 C. mild salsa 1 C. dried tomato halves -- snipped into thin strips 1 tsp ground cumin 1/4 C chopped cilantro 2 tbsp lime juice 2 C. broken tortilla chips 1 can vacuum-packed corn kernels -- (7 oz.) 1 small avocado -- peeled, seeded and cut into 1/2 inch dice 1/2 C shredded Monterey jack cheese In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. Mix in 2 tablespoons of the cilantro and the lime juice. Ladle hot soup into four bowls, dividing equally. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among four bowls. You can also add a little sour cream to the individual bowls. - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * Tomato, Lime, & Tortilla Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onions 4 large cloves garlic -- pressed 3 Tb. vegetable oil 1 minced chiles (1 inch long) -- (1 to 2) 1 tsp. cumin 1/2 tsp. oregano 3 1/2 cup chopped fresh tomatoes 3 cups vegetable stock 1/3 cup lime juice salt tortilla chips -- crumbled chopped fresh cilantro In medium pot, saute onions and garlic in oil. Add chiles, cumin, and oregano and saute a few minutes. Add tomatoes. Sprinkle tomatoes with salt--make sure you get a light covering of salt over all the tomatoes, since this releases their juice. Cover, cook gently until tomatoes begin to release juices. Stir occasionally. Add stock and simmer, covered, for 15 minutes. Add lime juice and salt to taste. Serve topped with tortilla chips and cilantro. Alison Green - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * TORTILLA SOUP Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick vegetable oil spray 3/4 cup chopped onion 2 garlic cloves -- minced 1 tablespoon tomato paste 1 teaspoon ground cumin 3/4 teaspoon chili powder 4 cups canned vegetable broth 4 tablespoons chopped fresh cilantro 4 6 inch corn tortillas, cut into 1/2 " -- wide strips 1 1/2 cups chopped tomatoes 2/3 cup chopped zucchini 1 1/2 tablespoons minced seeded jalapeño chili Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. Bon Appétit November 1997 - - - - - - - - - - - - - - - - - - NOTES : NOTES: Pair this with a green salad for a light lunch. * Exported from MasterCook * White Bean Tortilla Soup with Basil & Orange Recipe By : Veggie Life, March, 1999 Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 2 cloves garlic -- minced zest of one orange -- grated 1 tablespoon olive oil 2 cups vegetable broth 1 cup water 1 15 oz can stewed tomatoes -- chopped 1 15 oz can white beans -- drained 1/4 cup thinly sliced basil leaves 1 small zucchini -- thinly sliced 4 corn tortillas -- cut into 1/2 " strips salt & pepper to taste grated pecorino or Parmesan cheese -- (optional) In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchini and tortilla strips. Cover and simmer 3 minutes to heat through. Season with salt & pepper. Sprinkle cheese on top, if desired. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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