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Tortilla Soup |
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Serves: 8 Print this Recipe(Sopa de Tortilla) Category: Chicken and Turkey Soups Tortilla soup is a classic and there are many versions. Sometimes the soup contains shredded chicken and sometimes not. It depends on the whim of the cook or whether the poached chicken that creates the flavorful broth is needed for enchiladas or some other dish. After the chicken is cooked to make the broth, the decision is yours. The soup is delicious either way. 8 (6- to 7-inch) corn tortillas, cut into strips __Fried Corn Tortilla Chips and Strips ..........Click the Edit tab and select this entry to follow preparation instructions. 2 quarts Basic Chicken Stock (1 recipe) 2 ancho chiles, seeded and veins removed 3 medium tomatoes, peeled and chopped 2 tablespoons vegetable oil 1 medium white onion, thinly sliced 3 cloves (medium) garlic, finely chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 teaspoon ground cumin 1 medium carrot, thinly sliced 1/2 teaspoon salt, or to taste 3 tablespoons chopped fresh cilantro 1 large avocado (Hass variety preferred), peeled and diced 1 cup cubed Monterey Jack cheese 2 limes, each cut into 4 wedges 1. Prepare the tortilla strips and set aside. Prepare the chicken stock and set aside. Soak the chiles in hot water for about 20 minutes. Purée the soaked chiles and tomatoes in a blender. Reserve in the blender. 2. In a large pot heat the oil and fry the onion until softened, 3 to 4 minutes. Add the garlic, oregano, cumin, and the reserved puréed chiles and tomatoes. Cook, stirring, until the mixture thickens, about 5 minutes. Add the chicken stock, carrot, and salt. Bring the soup to a boil, then reduce the heat to low, cover and simmer until the carrot is tender and the flavors marry, about 20 minutes. 3. To serve, divide tortilla strips among soup bowls. Ladle hot soup over the tortillas. Sprinkle each serving with cilantro. Pass the avocado, cheese, and lime wedges separately for each person to add at the table. NOTE: If you wish, shred about 1 cup of cooked chicken (from poaching the chicken), and stir into the soup at the time you add the carrot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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