Cracker Barrel's Tortilla Soup

Cracker Barrel's Tortilla Soup



Into the blender place:



1 bunch cilantro – stems trimmed, washed

4 cloves garlic - peeled

1 sm. onion - chopped

2 serrano peppers – tops removed

10 oz. can Ro*Tel® tomatoes and chilies

puree well -



transfer to pot and add:



3 quarts (12 cups) chicken stock

8 oz. can tomato sauce

2 - 3 t. ground cumin

1 - 2 t. salt -

bring to boil over medium-high heat. Lower heat to low and simmer for 1 hour.



Stir in:

2 T. cornstarch mixed with 1/4 cup water - stirring constantly.



Cut into thin strips -

20 small tortillas and deep fry until crisp; drain.



To serve - place a handful of tortilla chips in bowl and ladle soup over.



Garnish with shredded Monterey Jack cheese and avocado slices.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52421-cracker-barrels-tortilla-soup.html