Recipes from Mexico :: Mexican Soups and Stews
1/2 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 tsp. water
1 tsp. canola (or other vegetable) oil
12 fresh or frozen, thawed wanton skins
1 Tbsp. butter
1 leek (white part only), thinly sliced
1 c. chopped celery
2 cloves garlic, minced
1/2 (7 ounce) can chicken broth
1 c. water
2 (4 ounce) cans chopped green chiles, drained and rinsed
2 c. milk
8 Tbsp. flour
1/2 tsp. ground cumin
Preheat oven to 375 degrees fahrenheit.
In a small bowl, combine chili powder, garlic powder and onion powder, Stir in 1 tsp. each water and oil.
Cut wonton skins in half diagonally and place on large ungreased baking sheet. Brush wontons with chili powder mixture. Bake 5 to 6 mins. or until crisp. Cool completely on wire rack.
Heat butter in med. saucepan over med.-high heat. Add leek, celery and garlic; cook 4 mins. or until softened, stirring occasionally. Stir in chicken broth, 1 c. water and chiles. Heat to a boil.
Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 mins. Ladle into individual soup bowls. Serve with seasoned wontons. Garnish with fresh cilantro, if desired.
Serves 4.
