Tortilla Soup
Like any soup, tortilla soup tastes best when made with fresh ingredients.
Serve tortilla soup before a meal or as a main course
- 3 tablespoons olive oil
- 4 corn tortillas, torn into spoon-sized pieces
- 5 garlic cloves, minced
- 1 large onion, puréed
- 3 large, ripe tomatoes, peeled and puréed
- 1/4 cup canned tomato purée
- 1/4 cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon canned chipotle chiles in adobo sauce
- 1/2 cup fresh cilantro leaves, chopped
- 8 cups chicken stock
- salt and pepper, to taste
Garnishes:
- 1 skinless, boneless chicken breast, cooked and chopped
- 1 ripe Haas avocado, peeled, seeded and chopped
- 1 cup shredded cheddar cheese
- crispy tortialla chips, cut into strips like noodles.
The onion and tomato may be puréed together in your blender
or food processor. Heat the olive oil in a large soup pot. Sauté
the tortilla pieces with the garlic until tortillas soften. Add the
puréed onion and tomato and bring to a boil. Add the canned
tomato purée, lime juice, chili powder, cumin, chipotle chiles
in adobo sauce, and chicken stock. Bring to a boil again, then reduce
heat, cover and simmer for 30 minutes. Check seasonings, and add salt
and pepper as desired. Serve hot, and garnish each serving with cooked
chicken breast, avocado, cheddar cheese and crisp tortilla strips.
Dorotea's Tortilla Soup
- 2 tsp. Olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 fresh jalapeno pepper, stemmed and seeded, finely chopped
- 2 (14.5 oz.) cans low-sodium chicken broth
- 1 (10 oz.) can Rotel diced tomatoes with green chiles
- 1 cup cooked chicken breast, chopped or shredded
- 3/4 cup water
- 1/4 cup white wine
- 1/2 tsp. Oregano
- 1 tsp. Ground pure red chile powder
- 2 Tbsp. flour
- 3 small corn tortillas, sliced into 1/4 inch strips
- 1/3 cup Fresh cilantro leaves, chopped
- 1 fresh serrano pepper, stemmed and seeded, finely chopped
- 1/2 cup shredded cheese, Cheddar, Mexican asadero, Monterrey
Jack or a combination
- 1//4 cup sour cream
In a Dutch oven or large pot, saute garlic, onion and chopped jalapeno
in olive oil until onion is soft. Add chicken broth, Rotel tomatoes
and chiles, chopped or shredded chicken, water, wine, oregano and
red chile powder. Bring to a boil, reduce heat, cover and simmer 20
minutes. While broth simmers, bake tortilla strips on a cookie sheet
at 350 degrees for about 7 minutes, or until crisp, but not brown.
Remove strips from cookie sheet when done and set aside to cool. After
soup has simmered 20 minutes, skim off 1/3 cup broth into a glass
measuring cup, add the 2 Tbsp. flour to the measuring cup of broth,
stir until smooth and return the broth/flour mixture to the soup.
Bring the soup back to a boil then turn heat back to low after it
boils. To serve: place tortilla strips in the bottom of two soup bowls,
cover strips with soup mixture, and garnish with your choice of cilantro
leaves, fresh serrano pepper, shredded cheese and sour cream. Makes
two generous servings. Can be doubled
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey this site has made me to cook far tastier and mouthwatering dishes sitting at my place only. Its easy to have Tortilla Soup Recipe guide online for all these preparations
By-Mexine
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
|
