Tortilla Soup Recipe
This Authentic Mexican soup encompasses all the foods that are most commonly known as Mexican food. Salsa, avocado, cilantro and fresh hot tortilla chips are all included in tortilla soups. Below is a typical tortilla soup recipe with ingredients and method for preparation.
Ingredients
6 (6 inch) tortillas, preferably more old and dried out
¼ cup grape seed oil, peanut oil, or other high smoke point oil
1 small onion, chopped (½ cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, and chopped
4 cups chicken broth or homemade chicken stock
1 can diced tomatoes, undrained
½ teaspoon coarse salt
1 ½ cups shredded cooked chicken
1 ripe medium avocado
‘½ cup shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime, cut into wedges
Method
1.If using somewhat old, dried out tortillas, that is ideal. However, if not, and somewhat fresh tortillas are being used, place them on a baking sheet and put them in an oven at 200ºF for 10-15 minutes to dry them out. It is best to start with tortillas that do not have much moisture in them. Cut the tortillas is two halves; slice each half into ¼ inch strips. In a 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Take out of pan; drain on paper towels. Reserve.
2.Heat the left over oil in saucepan over medium-high heat. Prepare onion in oil for 2 minutes, stirring frequently. Add garlic and chill; prepare for 2 to 3 minutes, stirring often, until vegetables are crunchy. Stir in broth, tomatoes and salt. Heat until boiling. Reduce heat; cover and simmer for 15 minutes. Add chicken’ heat until hot.
3.To present, peel and pit the avocado. Slice into 1 inch slices. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; decorate with remaining tortilla strips and cilantro. Serve with lime wedges.
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