United Way in Action

United Way of the Brazos Valley is always working to bring the community together to find solutions that change people's lives. If you would like more information on what United Way is doing in our community feel free to contact our office or email uway@uwbv.org

United Way's President and CEO, Hank Roraback, is showcasing his culinary skills in College Station ISD's annual "50 Men Who Can Cook." This event raises money for teacher grants and scholarships benefitting the students and teachers of College Station ISD. This is just another way your United Way is out working in the community. Here is his featured Recipe

Café Terra Cotta Tortilla Soup
Yield: Makes 6 Servings

Ingredients
4 Corn Tortillas (6 to 7 in.)
3 tablespoons salad oil
1 onion (4 to 5 oz), peeled and finely chopped
1 teaspoon minced or pressed garlic
1 dried bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon black peppercorns
1/2 teaspoon hot chili flakes
1-2 cups fat-skimmed chicken broth
Salsa Fresco
1 ripe or firm-ripe avocado (about 8 oz.)
1 lime (about 3 oz.)
3/4 cup shredded jack cheese
Salt and Pepper

Preparation
1. Stack tortillas and cut into 1-inch-wide strips. Pour oil into a 5 to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crip and lightly browned, 2 to 3 mintues. Remove from heat and, with a slotted sppon, transfer tortilla strips to towels to drain.

2. Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.

3. Meanwhile, whirl half the salsa fresca in a blender until coarsely pureed. Pit, peel, and thinly slice the avocado. Rinse the lime and cut crosswise into thin slices; discard ends.

4. In wide soup bowls (at least 1 1/2 cup size), arrange equal portions of tortilla strips, chicken meat, remaining salsa, avocado slices, lime slices, and jack cheese.

5. Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle equally around tortilla strips and garnishes in bowls.