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Rabbit and Ancho Chile Soup with Blue Corn Tortillas  Gary Phelps
 Feb 19, 2000 13:10 PST 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rabbit and Ancho Chile Soup with Blue Corn Tortillas
Categories: Soups, Rabbit, Wildgame, Chile
      Yield: 6 Servings

      1 qt RABBIT STOCK; see recipe
    1/2 c V-8 juice
    1/8 ts White vinegar
    1/2 c Tomatoes; chopped
    1/2 lg Jalapeno pepper; ribs and
           -seeds removed
      2 tb Green bell peppers; chopped
      2 tb Red bell peppers; chopped
      2 tb Cilantro; chopped
    1/2 c Red onions; chopped
    1/8 ts Garlic; chopped
      2 ts Ancho chile powder
    1/2 ts Oregano
    1/2 ts Salt
      1 pn White pepper; to taste
    250 g (8 oz) jack cheese; grated
    300 g (10oz) rabbit; boneless,
           -cooked (see RABBIT STOCK
           -recipe)
     30    Blue corn tortilla chips

Excellent as a first course or a whole meal.

Combine the first thirteen ingredients in a two-quart stockpot and
bring to a boil. Reduce heat to a low simmer and cook for 30 minutes
or until vegetables are tender but firm. To assemble the soup for
consumption you will need six 10-12 ounce soup bowls. In the bottom
of each put two ounces of rabbit meat from the stock preparation.
Place a nice little pile of grated jack cheese (about 1-1/2 ounces)
on top of the rabbit, then crumble (but not too small) 5 blue corn
tortilla chips over the top of the cheese and rabbit meat. When you
are ready to serve, pour 6-8 ounces of hot soup over the cheese,
rabbit and tortilla chips and serve.

Source: http://www.topica.com/lists/wildgame

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