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El Torito's-Style Spoa de Tortilla

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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Ingredients:

  • salt; to taste
  • Oil

Directions:

  1. Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle andjalapeño chiles, oregano, cumin and salt and pepper in large saucepan.
  2. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes.
  3. Add cilantro and mint. Stir, then remove from heat.
  4. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips.
  5. Servings: 12
    Source: El Torito Mexican restaurant, Los Angeles, CA
    Source:
    Submitted by: Recipe Group Member
    Date:

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