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Ramon's Tortilla Soup
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    Ramon's Tortilla Soup

    • 1 small yellow Onion, chopped
    • 1 small green Bell Pepper, chopped
    • 2 stalks Celery, chopped
    • 2 cloves Garlic, minced
    • 2 lbs course ground Chicken
    • 1 can (10 oz) Rotel Tomatoes with Chiles
    • 1 can (4 oz) diced green Chiles
    • 1 Tbsp Worcestershire Sauce
    • 2 tsp Chile Powder
    • 1 tsp ground Cumin
    • 1 tsp Celery Salt
    • 1/2 tsp cracked Black Pepper
    • 1 Tbsp Menudo Spice mix
    • Juice of 2 Limes
    • 2 Tbsp Chicken Stock Base
    • 2 Quarts bottled Water
    • 2 cups grated Swiss Cheese
    • 1/2 cup fresh Cilantro Leaves
    • Lime wedges for garnish
    • 1 large bag Tortilla Strips (unsalted)

    In 2 Tbsp olive oil, saute the onion, pepper, celery, and garlic. Empty into a stock pot. In same frying pan saute the chicken. Add to the pot. Add Rotel tomatoes, seasonings, lime juice, chicken base and water. Mix, cover and simmer a minimum of 20 minutes, stirring several times.

    To serve put a large handful of tortilla strips into each bowl. Add soup; top with the grated cheese. Garnish with the fresh Cilantro, Cold Tecate and Lime wedges.

    From:  International Recipes OnLine
    Posted By: International Recipes OnLine , Via: Rec.Food.Recipes
    Post Date:   Monday, April 02, 2001

    *BACK TO SOUPS*








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