Rabbit And Ancho Chile Soup With Blue Corn Tortillas

Serves 6 - Preparation :30 Cook :45 Stand :00 Total 1:15

Excellent as a first course or a whole meal.

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Ingredients

1 quart RABBIT STOCK
1/2 cup V-8 juice
1/8 teaspoon white vinegar
1/2 cup tomatoes, chopped
1/2 large jalapeno pepper, ribs and seeds removed
2 tablespoons green bell peppers, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons cilantro, chopped
1/2 cup red onions, chopped
1/8 teaspoon garlic, chopped
2 teaspoons ancho chile powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 pinch white pepper, to taste
8 ounces jack cheese, grated
10 ounces rabbit, boneless, cooked (see RABBIT STOCK recipe)
30 blue corn tortilla chips

Instructions

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.

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