Soup-Tortilla Soup
Source of Recipe
Texas Home Cooking
List of Ingredients
8 cups unsalted chicken stock
6 roasted garlic cloves, minced
1/2 cup chopped seeded red-ripe tomatoes or canned crushed tomatoes
1 medium onion, half chopped and half sliced in thin rings
1 fresh jalapeno, sliced into thing rings
1 chipotle chile (whole if dried, or minced if canned
1 teaspoon dried oregano, preferably Mexican
2 cups shredded cooked chicken or turkey
Juice of 1 lime
Salt to taste
4 corn toritllas, sliced into thin strips and toasted or broiled until crisp
Chopped cilantro, cubed avocado, and crumbled Mexican Asadero cheese or grated Monterey Jack cheese, for
garnishRecipe
Serves 6
In a large, heavy saucepan, bring the stock to a boil. Reduce the heat, and simmer uncovered until the stock is reduced to approximately 6 cups.
Add the garlic, the tomatoes, the chopped half of the onion, the jalapeno, the chipotle, and the oregano to the stock. Continue to simmer, uncovered, over medium-low heat another 30 minutes. While the soup cooks, place the remaining onions (sliced) on a greased baking sheet and broil them until they are softened and a little brown around the edges.Add the broiled onions, the chicken, and the lime juice to the soup, and continue simmering until the chicken is just heated through. If you have used a dried chipotle, remove the chile and either mince it and return it to the pan or discard it, depending on how spicy you want the meal.
To serve, place a small handful of tortilla strips in each bowl and pour the soup over. Pass the garnishes separately.
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