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Rick Bayless' Chilied Tortilla Soup with Shredded Chard
http://www.food52.com/recipes/17263_rick_bayless_chilied_tortilla_...
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Ingredients
categorized
original
4 to 6 corn tortillas, preferably stale store-bought ones
1/3 cup plus 1 tablespoon vegetable oil
4 to 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded
2 garlic cloves, unpeeled
1 medium-large round ripe tomato (drained canned tomatoes can be substituted -- see note)
1 medium white onion, sliced 1/8 thick
6 cups good broth, preferably chicken
Salt, about 1/2 teaspoon, depending on saltiness of broth
2 cups (8 ounces) shredded Mexican Chihuahua cheese, or other melting cheese such as brick or Monterey Jack
1 large lime, cut into 6 wedges
4 cups loosely packed, thinly sliced (preferably red) chard leaves (you’ll need about 2/3 of a 12-ounce bunch)
Ingredients
categorized
original
Produce
Lime, large
(
1
)
Round ripe tomato, medium large
(
1
)
White onion, medium
(
1
)
Canned Goods
Broth, good
(
6
cups
)
Cooking & Baking
Garlic cloves
(
2
)
Salt
(
1
)
Vegetable oil
(
1/3
cup
)
Bread & Baked Goods
Corn tortillas
(
4
)
Dairy
Mexican chihuahua cheese
(
2
cups
)
Other
4 to 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded
4 cups loosely packed, thinly sliced (preferably red) chard leaves (you’ll need about 2/3 of a 12-ounce bunch)
Preparation
Read recipe preparation on
food52.com
Food52
www.food52.com
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Social Stats
39.1
Rating
1-100
1
Tweets
14
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Likes
5
StumbleUpon
Views
143
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Recipe Stats
Published April 27, 2012 (10 months ago).
20 people saved this recipe.
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