*  Exported from  MasterCook  *

                       EL TORITO'S SOPA DE TORTILLA

Recipe By     : Los Angeles Times 12-26-96
Serving Size  : 12   Preparation Time :0:00
Categories    : Copycats                         Mexican
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chicken breasts;
                        boneless, skinless
   3      quarts        chicken broth
   1                    red onion -- diced
   2                    carrots -- diced
   1                    boiling potato -- diced
     1/4  cup           tomato paste
   1                    bay leaf
   2      cloves        garlic -- chopped
     1/2  teaspoon      chipotle chile en adobo -- pureed
   1      teaspoon      pickled jalapeno chile--
                        seeded, chopped
   1      teaspoon      dried Mexican oregano
     1/8  teaspoon      cumin
                        salt -- to taste
                        white pepper -- to taste
   1                    zucchini -- diced
   1                    yellow squash -- diced
     1/2                red bell pepper -- diced
          juice from    1 lime
   2      tablespoons   sweet Sherry
                        (preferably Harvey's Bristol)
   1      tablespoon    cilantro -- chopped
   1      tablespoon    fresh mint -- chopped
   4                    corn tortillas--
                        cut into thin strips
                        Oil
     1/2  pound         Jack cheese -- shredded
  12      slices        avocado
                        cilantro sprigs

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 and jalapeno chiles, oregano, cumin
and salt and pepper in large saucepan. 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. Add cilantro and mint. Stir, then remove
from heat.  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. Garnish each bowl
with avocado slice and sprig cilantro. Serve at once.  Note: Soup may
be frozen in batches if desired. Formatted by Lynn Thomas. Recipe
from: El Torito Mexican restaurant, Los Angeles, CA. Source: Los
Angeles Times 12-26-96.Makes 12 servings. Each serving contains about:
230 calories; 941 mg sodium; 26 mg cholesterol; 13 grams fat; 12 grams
carbohydrates; 15 grams protein; 1.18 grams fiber

                   - - - - - - - - - - - - - - - - - -