Tortilla Soup Recipe

By: Robert Thomson

This Authentic Mexican soup encompasses all the foods that are most commonly recognised 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.

6 (6 inch) tortillas, preferably more old and dried out
1/4 cup grape seed oil, peanut oil, or other high smoke point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeno chile, seeded, veins taken out , and chopped
4 cups chicken broth or homemade chicken stock
1 can diced tomatoes, undrained
1/2 teaspoon coarse salt
1 and a half cups shredded cooked chicken
1 ripe medium avocado
1/2cup shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime, cut into wedges

1.If using relatively old, dried out tortillas, that is great . However, if not, and relatively fresh tortillas are being used, put them on a baking sheet and put them in an oven at 200 Fahrenheit for 10-15 minutes to dry them out. It is ideal to start with tortillas that do not have much moisture in them. Slice the tortillas is two halves; slice each half into 1/4 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. Remove from pan; drain on paper towels. Reserve.
2.Heat the left over oil in saucepan over medium-high heat. Cook onion in oil for 2 minutes, stirring frequently . Add garlic and chill; prepare for 2 to 3 minutes, stirring frequently , until vegetables are crisp . Mix 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; pour in soup. Top with avocado and cheese; decorate with remaining tortilla strips and cilantro. Serve with lime wedges.

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