CHICKEN SOUP WITH TORTILLA BALLS

10 corn tortillas

1/4 cup milk

1 small onion, chopped

1 clove garlic, coarsely chopped

1 egg

1/2 tsp. Fire Salt

1/8 tsp. Fire Dust

1 4 ounce can chopped green chiles

1/4 cup shredded Monterey Jack cheese

olive oil

2 cups shredded boiled chicken breast

3 cups chicken broth

1/2 cup light cream

2 Tbsp. Oaxacan hot sauce

Cilantro, Chopped

 

Tear tortillas and place in food processor with milk. Let stand for 5 minutes. Add onion, garlic, egg, Fiery Salt and Fire Dust. Blend until smooth. Tun into mixing bowl, fold in chiles and cheese. Shape mixture into 3/4 inch balls. Heat 1/2 inch of cooking oil in a skillet. Fry tortilla balls in oil for 1 1/2 minutes or ’til lightly browned, Drain and keep warm.

In deep saucepan, combine broth, cream, hot sauce and chicken. Heat thoroughly, add tortilla balls and sprinkle with chopped cilantro. Serve immediately. Serves 6