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Tortilla Soup

CarlieCarlie Opitz
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  • 2 tbsp olive oil
  • 1 bunch chopped green onions
  • 2.5 oz chopped garlic
  • 1.5 oz chopped, stemmed fresh jalepenos
  • 1 tomato, diced
  • 1/4 cup fresh cilatro
  • 1 dozen corn tortillas, cut into 1/4’s
  • 2 3/4 quarts chicken stock
  • Spice Mixture:
  • 1 part cayenne pepper (ground)
  • 4 parts white pepper (ground)
  • 5 parts salt
  • 12 parts cumin (ground)
  • Garnish:
  • Pepper Jack cheese, grated
  • Corn tortilla strips, fried
  • Green onion, sliced
  • Baked chicken breast, diced
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  • 1

    Saute onions, garlic, jalepeno, tomato and cilatro in olive oil until onion is translucent. Add tortillas and sweat until soft. Add chicken stock ans simmer for 30 minutes.

  • 2

    Remove from heat and puree well in blender or food processor. Return to heat and season with spice mixture to taste. Serve soup with suggested garnish.

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