| This recipe is liked by 0 person(s). |
Tortilla soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 8 (6-7 inch), corn tortillas, cut into thin strips ( can use favorite tortilla chips) | |
| 2 quarts | chicken stock |
| 2 ancho chilis, seeded and veins removed | |
| 3 medium | tomatoes, seeded, peeled, and chopped |
| 3 Tbs. | Veg. Oil |
| 1 medium | white onion thinly sliced |
| 3 garlic cloves chopped | |
| 1 tsp. | Oregano,, ( Mexican variety preferred ) |
| 1 tsp. | Cumin |
| 1 med. | carrot thinly sliced |
| 1/2 tsp. | Salt or to taste |
| 1 large | avocado,, (Haas variety preferred) peeled and sliced |
| 1 cup | cubed Monterey Jack cheese |
| 2 limes ea. cut into 4 wedges | |
| 1 -2 cups | cooked chicken |
Prepare tortilla chips. Heat 1 cup veg. Oil and place strips in oil and fry until golden brown. Do in batches not to over crowd pan. Using slot spoon remove from oil, drain, and place on paper towel. Sprinkle with a little salt when still warm. Set strips aside. Soak the chiles in hot water about 20 minutes. Put chiles in blender with tomatoes and purée. Set aside.
In a large pot heat heat the oil and fry the onion until softened, 3-4 minutes. Add garlic, oregano, cumin, and the reserved puréed chiles and tomatoes. Cook, stirring, until the mixture thickens, about 5 minutes. Add chicken stock, carrot, 1 cup cooked chicken and salt. Bring soup to boil, then reduce heat to low, cover and simmer until carrots are done and the flavored marry, about 20 minutes. To serve, divide tortilla strips among soup bowls. Ladle hot soup over the tortilla strips. Sprinkle each with cilantro. Pass the avocado, cheese, and lime wedges separately for each person to add at the table..
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe