Best Ever Tortilla Soup - I promise

MexicoKaren

Joyfully Retired
Super Site Supporter
I made tortilla soup for dinner last night, and it was so good, I wanted to share it with you all. Nearly every full service restaurant here has a version of tortilla soup - sometimes it is good, sometimes it is not (think tortillas soaked in tepid tomato sauce). This is delicious, filling and authentic. It gtakes a litle while to make, but it is worth it.

[FONT=Tahoma, sans-serif]BEST EVER TORTILLA SOUP[/FONT]




[FONT=Tahoma, sans-serif]3 T. corn oil[/FONT]
[FONT=Tahoma, sans-serif]4 corn tortillas, sliced in strips, lightly browned and crisp under the broiler[/FONT]
[FONT=Tahoma, sans-serif]3 cloves garlic, chopped[/FONT]
[FONT=Tahoma, sans-serif]½ onion, chopped[/FONT]
[FONT=Tahoma, sans-serif]2 cups chopped fresh tomatoes or 1 can chopped tomatoes, pureed[/FONT]
[FONT=Tahoma, sans-serif]½ tsp ground cumin[/FONT]
[FONT=Tahoma, sans-serif]1 bay leaf[/FONT]
[FONT=Tahoma, sans-serif]3 cups chicken stock or broth[/FONT]
[FONT=Tahoma, sans-serif]1 chipotle chile en adobo sauce (from a can)*[/FONT]
[FONT=Tahoma, sans-serif]2 whole dried ancho chiles (stems removed, but not seeds)[/FONT]
[FONT=Tahoma, sans-serif]2 cups chopped cooked chicken breast (don't chop too small – nice big chunks are best)[/FONT]


[FONT=Tahoma, sans-serif]GARNISH:[/FONT]
[FONT=Tahoma, sans-serif]3 corn tortillas, sliced in strips and fried until very crisp[/FONT]
[FONT=Tahoma, sans-serif]¼ cup chopped fresh cilantro[/FONT]
[FONT=Tahoma, sans-serif]1 whole avocado, cubed[/FONT]
[FONT=Tahoma, sans-serif]Mexican crema or sour cream or crème fraiche[/FONT]
[FONT=Tahoma, sans-serif]½ cup cheese (panela, cotija, feta, jack or cheddar)[/FONT]
[FONT=Tahoma, sans-serif]1 lime, cut into wedges[/FONT]



  1. [FONT=Tahoma, sans-serif]Heat corn oil in a dutch oven[/FONT]
  2. [FONT=Tahoma, sans-serif]Add onion and garlic and cook for five minutes, stirring occasionally[/FONT]
  3. [FONT=Tahoma, sans-serif]Add the crisp tortillas and continue cooking for five more minutes[/FONT]
  4. [FONT=Tahoma, sans-serif]Add the tomato puree and bring to a boil[/FONT]
  5. [FONT=Tahoma, sans-serif]Add cumin, bay leaf, chipotle and ancho chiles.[/FONT]
  6. [FONT=Tahoma, sans-serif]Add chicken stock and stir – simmer on low for 30 minutes. Stir occasionally to make sure it is not sticking and add more chicken stock if it is too thick.[/FONT]
  7. [FONT=Tahoma, sans-serif]In a blender, or using a hand blender, puree the soup mixture. If you put it in a blender, add it in batches. [/FONT]
  8. [FONT=Tahoma, sans-serif]Add the chicken and heat through.[/FONT]


[FONT=Tahoma, sans-serif]NOTE: You can make ahead or freeze at this point.[/FONT]


[FONT=Tahoma, sans-serif]To serve, swirl a bit of crema in each serving bowl, garnish with cheese, tortilla strips, avocado, cilantro and cheese. Add a squeeze of lime just before serving.[/FONT]


[FONT=Tahoma, sans-serif]*If you cannot find this where you live, anything that adds heat will work, e.g., red pepper flakes, cayenne, etc.[/FONT]




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buzzard767

golfaknifeaholic
Gold Site Supporter
Another MK recipe copied and kept. Thanks so much and I'll be making it next week sometime.
 
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