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Ross, the friendly manager of Austin's Magnolia Cafe, gave me this recipe fifteen years ago. It's rediculous that I'm only just now getting around to putting it in our Recipe of the Week newsletter.
This is a very simple tortilla soup recipe. The most complicated thing is making the chipotle sauce in the blender -- a step you should not skip! (You can also pour the leftover sauce over homemade enchiladas!)
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- 2 tablespoons olive oil
- 1 cup diced red onion
- 3/4 cup diced celery
- 1/2 cup diced green bell pepper
- 1-1/2 tablespoons minced garlic
- 2 tablespoons Chipotle Sauce (see below), or to taste
- 8 cups chicken stock
- 3 cups diced, cooked chicken
- 2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
- 1/4 cup fresh lime juice
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- Heat the oil in a large soup pot. Sauté the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes.
- Garnish with tortilla chips and grated Monterrey Jack cheese.
- Makes 8 servings.
The serving dishes in our photograph are Fiesta dinnerware.
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