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Tortilla Soup
EDITOR'S NOTE: IN FIRST HINT, THE WORD "SAUTE" HAS AN ACCENT MARK OVER THE E.
Dear Heloise: We vacationed in Texas recently and had a lovely time. We ate at several Mexican restaurants and enjoyed the TORTILLA SOUP. Now that we are home, I would like to make some. Do you have a recipe you could share? Thanks so much! -- Vivian in New York
Well, my editorial director (originally a Texan but now a New Yorker), Merry Clark, shared a fabulous recipe for chicken tortilla soup that I would be happy to pass along. To make it, you will need:
12 corn tortillas
1/2 cup olive oil
2 onions, chopped
1/2 cup tomato puree
4 quarts rich chicken stock
2 cups cooked chicken, diced
2 tablespoons fresh cilantro
Dash of cayenne pepper and Parmesan cheese
