Tortilla Soup Recipies Recepies

Tortilla Soup

• 3 tablespoons olive oil
• 4 corn tortillas, torn into spoon-sized pieces
• 5 garlic cloves, minced
• 1 large onion, puréed
• 3 large, ripe tomatoes, peeled and puréed
• 1/4 cup canned tomato purée
• 1/4 cup fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon canned chipotle chiles in adobo sauce
• 1/2 cup fresh cilantro leaves, chopped
• 8 cups chicken stock
• salt and pepper, to taste

• 1 skinless, boneless chicken breast, cooked and chopped
• 1 ripe Haas avocado, peeled, seeded and chopped
• 1 cup shredded cheddar cheese
• crispy tortialla chips, cut into strips like noodles.

Dorotea's Tortilla Soup

• 2 tsp. Olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 fresh jalapeno pepper, stemmed and seeded, finely chopped
• 2 (14.5 oz.) cans low-sodium chicken broth
• 1 (10 oz.) can Rotel diced tomatoes with green chiles
• 1 cup cooked chicken breast, chopped or shredded
• 3/4 cup water
• 1/4 cup white wine
• 1/2 tsp. Oregano
• 1 tsp. Ground pure red chile powder
• 2 Tbsp. flour
• 3 small corn tortillas, sliced into 1/4 inch strips
• 1/3 cup Fresh cilantro leaves, chopped
• 1 fresh serrano pepper, stemmed and seeded, finely chopped
• 1/2 cup shredded cheese, Cheddar, Mexican asadero, Monterrey Jack or a combination
• 1//4 cup sour cream

In a Dutch oven or large pot, saute garlic, onion and chopped jalapeno in olive oil until onion is soft. Add chicken broth, Rotel tomatoes and chiles, chopped or shredded chicken, water, wine, oregano and red chile powder. Bring to a boil, reduce heat, cover and simmer 20 minutes. While broth simmers, bake tortilla strips on a cookie sheet at 350 degrees for about 7 minutes, or until crisp, but not brown. Remove strips from cookie sheet when done and set aside to cool. After soup has simmered 20 minutes, skim off 1/3 cup broth into a glass measuring cup, add the 2 Tbsp. flour to the measuring cup of broth, stir until smooth and return the broth/flour mixture to the soup. Bring the soup back to a boil then turn heat back to low after it boils. To serve: place tortilla strips in the bottom of two soup bowls, cover strips with soup mixture, and garnish with your choice of cilantro leaves, fresh serrano pepper, shredded cheese and sour cream. Makes two generous servings. Can be doubled.