Tuesday, May 22, 2012

Tortilla Soup

Courtesy of:  Sonia, who got it from who knows where

3 tsp olive oil
4 corn tortillas (coarsely chopped)
6 cloves garlic (finely chopped)
1 -6 oz can chopped green chiles (hatch or old el paso brands are easy to find)
1 tbs chopped cilantro
cooked, shredded chicken
1 cup onion puree & 2 cups tomato puree (boil 1 onion &  3-4 tomatoes & blend)
frozen/canned corn (optional, but I always do)
1 can pinto beans (again, optional, but I always do)
1 tsp cumin
2 tsp cayenne
2 bay leaves
1 can tomato sauce
2 quarts chicken broth/stock (about 4 cans of broth)
salt & pepper to taste

 Heat oil in large pot over medium heat.  Sautee chopped tortillas with garlic, cilantro, & green chiles over medium heat until tortillas are soft.  Add onion & tomato puree then bring to a boil.  Add cumin, cayenne, bay leaves, & tomato sauce.  Add chicken stock/broth, corn, beans, and shredded chicken to pot.  Bring to a boil again & reduce to simmer, add salt & pepper to taste, cook for about 10-20 mins and pour into soup bowls.

For Garnish (this is the best part)
Garnish w/ cubed avocado, shredded cheddar, and corn tortillas (stripped and fried)

I strip and fry the corn tortillas before I start making the soup.  This can even be done the day before and put in the fridge.

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