Tortilla Soup II
Source of Recipe
Based on a recipe at simplyrecipes.com
Recipe Introduction
Another good tortilla soup recipe. Not a lot different from Brian's, but this one uses canned tomatoes, which is easier than prepping fresh tomatoes. If you have leftover cooked chicken, this could easily be a weeknight meal.
List of Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
vegetable oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans mild green chilies, 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 t. ground cumin
1 t. chili powder
1 1/2 cups shredded cooked chicken
1 ripe medium avocado, peeled and cut into small chunks
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
sour cream
Recipe
If your tortillas aren't a little stale, let them sit out for an hour or so uncovered. Cut the tortillas into 1/4-inch strips. Fry them in 350-375 degree oil until crisp. Drain.
In a 3 quart saucepan, saute the onion in a couple of tablespoons olive oil, about 2 minutes. Add the garlic and chile and cook an additional 2-3 minutes - until the vegetables are crisp-tender. Stir in broth, tomatoes, cumin,chili powder and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot. Taste and adjust seasonings.
Let people garnish their soup with the avocado, tortilla strips, cheese, cilantro, lime and sour cream.
Serves 4.
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