This delicious soup has two things going for it that make it taste just like the best tortilla soup served in restaurants here in Mexico: you actually incorporate some tortillas into the soup mixture, and you use some ancho chiles, which give the soup its beautiful color. It's a bit of a project, but it is so worth it. I sometimes add a teaspoon or so of sugar to counteract the acid in the chiles and the tomato - depends on how sweet your tomatoes are.
[FONT=Trebuchet MS, sans-serif]TORTILLA SOUP[/FONT]
[FONT=Trebuchet MS, sans-serif]3T corn oil[/FONT]
[FONT=Trebuchet MS, sans-serif]4 corn tortillas, chopped, fried in a little oil until lightly browned[/FONT]
[FONT=Trebuchet MS, sans-serif]4 cloves garlic, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]1 onion, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]4C fresh tomatoes, pureed in blender or FP[/FONT]
[FONT=Trebuchet MS, sans-serif]1 T toasted cumin seed[/FONT]
[FONT=Trebuchet MS, sans-serif]3 bay leaves[/FONT]
[FONT=Trebuchet MS, sans-serif]2 qts chicken stock or broth[/FONT]
[FONT=Trebuchet MS, sans-serif]1 chipotle chile en adobo[/FONT]
[FONT=Trebuchet MS, sans-serif]2 whole ancho chiles[/FONT]
[FONT=Trebuchet MS, sans-serif]salt to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Makes 6-8 servings, but the base soup freezes really well.[/FONT]
[FONT=Trebuchet MS, sans-serif]TORTILLA SOUP[/FONT]
[FONT=Trebuchet MS, sans-serif]3T corn oil[/FONT]
[FONT=Trebuchet MS, sans-serif]4 corn tortillas, chopped, fried in a little oil until lightly browned[/FONT]
[FONT=Trebuchet MS, sans-serif]4 cloves garlic, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]1 onion, chopped[/FONT]
[FONT=Trebuchet MS, sans-serif]4C fresh tomatoes, pureed in blender or FP[/FONT]
[FONT=Trebuchet MS, sans-serif]1 T toasted cumin seed[/FONT]
[FONT=Trebuchet MS, sans-serif]3 bay leaves[/FONT]
[FONT=Trebuchet MS, sans-serif]2 qts chicken stock or broth[/FONT]
[FONT=Trebuchet MS, sans-serif]1 chipotle chile en adobo[/FONT]
[FONT=Trebuchet MS, sans-serif]2 whole ancho chiles[/FONT]
[FONT=Trebuchet MS, sans-serif]salt to taste[/FONT]
- [FONT=Trebuchet MS, sans-serif]Heat corn oil in a large, wide pan on medium high heat[/FONT]
- [FONT=Trebuchet MS, sans-serif]Add onion and garlic, cook for five minutes, stirring occasionally[/FONT]
- [FONT=Trebuchet MS, sans-serif]Add the crisp tortillas and continue cooking for five more minutes[/FONT]
- [FONT=Trebuchet MS, sans-serif]Add the fresh tomato puree and bring to a boil (this may splatter, so be careful)[/FONT]
- [FONT=Trebuchet MS, sans-serif]Add cumin, bay leaf and chicken stock, season with salt, chipotle chile and ancho chiles and let simmer for 30 minutes[/FONT]
- [FONT=Trebuchet MS, sans-serif]In a blender, or using a stick blender, puree the soup mixture. Re-season if necessary and strain through a medium strainer[/FONT]
- [FONT=Trebuchet MS, sans-serif]Pour into soup bowls and garnish with shredded meat from two cooked chicken breasts, 1 diced avocado, I cup of grated cheese (cheddar, jack, manchego, Oaxaca, whatever), 3 corn tortillas, cut into strips and lightly fried, ¼ cup chopped cilantro and 1 lime, cut into wedges.[/FONT]
[FONT=Trebuchet MS, sans-serif]Makes 6-8 servings, but the base soup freezes really well.[/FONT]
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