Tortilla Soup

1. 6 tablespoons cooking oil
2. 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
3. 1 onion, chopped
4. 4 large cloves garlic, smashed
5. 1 tablespoon paprika
6. 2 teaspoons ground cumin
7. 1 teaspoon ground coriander
8. 1 teaspoon chili powder
9. 1/4 teaspoon cayenne
10. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
11. 3 cups canned crushed tomatoes in thick puree
12. 2 bay leaves
13. 2 1/2 teaspoons salt
14. 1/4 cup lightly-packed cilantro leaves
15. 3 tablespoons chopped cilantro (optional)
16. 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
17. 1 avocado, cut into 1/2-inch dice
18. 1/4 pound Cheddar, grated
19. Lime wedges, for serving

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Yield: 4 servings

Beef Noodle Soup

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles


In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Yield: 6 servings

Hearty Turkey Tortilla Soup

Ingredients

• vegetable cooking spray
• 1 lb. boneless turkey breast , cut into 1" pieces
• 3 1/2 cups Chicken Broth
  
• 1 tsp. ground cumin
• 1/2 cup uncooked regular long-grain white rice
• 1 can (11 oz.) whole kernel corn with red and green peppers, drained
• 1 cup Chunky Salsa
• 1 tbsp. chopped fresh cilantro leaves
• 2 tbsp. lime juice
• Crisp Tortilla Strips

Cooking Instructions

SPRAY saucepot with cooking spray and heat over medium-high heat 1 min. Add turkey and cook until browned, stirring often.

ADD broth, cumin and rice. Heat to a boil. Cover and cook over low heat 20 min.

STIR in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips.

TIP: Crisp Tortilla Strips : Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with cooking spray. Bake 10 min. or until golden.

Home Made Chicken Noodle Soup

1. 2 1/2 cups wide egg noodles
2. 1 teaspoon vegetable oil
3. 12 cups chicken broth
4. 1 1/2 tablespoons salt
5. 1 teaspoon poultry seasoning
6. 1 cup chopped celery
7. 1 cup chopped onion
8. 1/3 cup cornstarch
9. 1/4 cup water
10. 3 cups diced, cooked chicken meat

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Yield: 12 servings