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Casarita's Tortilla Soup

2 T. vegetable oil
1/3 large onion, chopped
1 (10 oz.) fresh chicken breast, cut into chunks
1/2 T. ground cumin
2/3 t. black pepper
1/3 t. white pepper
3 1/2 T. tomato sauce
1 gallon water
2 oz. chicken base concentrate (not the powder)
2 small yellow squash, sliced
1 zucchini, sliced
1 carrot, thinly sliced
1 small fresh tomato, chopped
1 small bunch cilantro, leaves only, chopped

Garnishes per serving:
2 oz. sour cream
Fried corn tortilla strips
1 slice avocado
grated Cheddar cheese

In a large pot heat the oil; add the onion and chicken and sauté for several minutes until onions are transparent and chicken is lightly browned. Add the cumin and the black and white pepper, mix, then stir in the tomato sauce. Add the water and chicken base concentrate and stir to dissolve the base. Bring to a boil, then reduce heat and simmer gently for approximately 20 minutes. Add the sliced squash, zucchini, carrots and tomatoes and simmer briefly, just until vegetables are tender.

To serve, pour into heated bowls, top with chopped cilantro, and serve accompanied by sour cream, tortilla strips, avocado and Cheddar cheese.

Makes 12-15 servings.

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