Tortilla Soup2
Source of Recipe
Idea from from California Sizzles--Easy and Distinctive Recipes for a Vibrant Lifestyle
1 medium onion, sliced
4 garlic cloves, minced
3 Tablespoons vegetable oil, plus additional needed for
frying tortillas
4 green chiles, stemmed and seeded, white membranes removed
2 cups water
2 teaspoons Knorr-Suisse chicken bouillon powder
3 tomatoes, seeded and chopped
4 cups chicken broth
2 cups cooked chicken, chopped into small pieces
Freshly ground Black Pepper to taste
6 corn tortillas, keep one whole, cut 5 into thin strips
1 cups shredded Monterey Jack cheese
1 avocado
juice of one lime (or lemon)
TO PREPARE:
Make a bath of 1/2 cup water and the juice of the lemon or lime. Peel and
slice avacado and dip pieces into the citrus bath. Set aside in
refrigerator. Use the remaining citrus bath in the soup as part of the
water.
In a stock pot, cook onion and garlic in 3 Tablespoons oil over medium heat,
stirring until soft. Increase heat and add chiles, stirring to avoid
burning. Cook for 1 minute or until soft. Remove 1 chile and cut into 6
strips, reserve for garnish.
To the pot, add water, tomatoes, the whole tortillas (tear it into
quarters), and bouillon, bring the liquid to a boil. Simmer mixture for 30
minutes. Using a stick blender, puree the mixture right in the cooking pot;
or using a blender, puree the mixture in batches.
In pot, heat 2 Tablespoons of oil over medium heat until hot, but not
smoking. Return the puree and cook, stirring for 5 minutes. Stir in the
broth, chicken, and pepper. Simmer soup for 15 minutes.
In a large skillet, heat 1/2-inch of additional oil over high heat until
hot, but not smoking. Fry the tortilla strips in batches, stirring for 30
seconds until crisp. Transfer to paper towels to drain.
Divide fried tortillas among 6 heated bowls. Pour the soup over them and
top each one with 1 strip of the reserved chile. Sprinkle each serving with
some shredded cheese and top soup with sliced avocado wedges. SERVINGS: 8
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