Cuisine : North American : Tex Mex : Soups : Poultry : : Tortilla SoupSopa de Tortilla
Tortilla Soup
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Prep Time: 45 mins
Cooking Time: 1 hr, 30 mins Servings: 8 servings |
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 1 reviewsTortilla Soup Recipe. This is a meal in itself that will make your taste buds sizzle.
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Ingredients
| tortilla | 10 | cut into strips |
| garlic clove | 6 | finely chopped |
| epazote | 1 Tbsp | finely chopped |
| tomato puree | 2 cups | |
| cumin | 1 Tbsp | |
| bay leaf | 2 | |
| chicken broth | 8 cups | |
| chicken breast | 2 | |
| salt | 1 tsp | to taste |
| onion | 2 | pureed |
| jalapeno chile | 2 | seeded & diced |
| chipotle chile (canned) | 1 Tbsp | seeded and diced |
| cheddar cheese | 1/2 lb | shredded |
| lemon | 4 | sliced |
| oil | 1 cup | |
| cayenne pepper | 1 tsp | to taste |
| avocado | 1 | scooped and sliced |
| chili powder | 2 tsps | to taste |
Directions
- In a large saucepan heat 4 tablespoons of the corn oil. Add half of the tortilla strips. Cook until they have absorbed most of the oil. This should take about 2 to 3 minutes.
- Add the onion puree and cook for 3 minutes.
- Add the garlic, epazote, jalapeno chiles, chipotle chile, tomato puree, cumin, bay leaf, chicken broth, and bring to a boil.
- Add the chicken breasts and cook for 40 minutes over low heat.
- With the remaining oil fry the remaining tortilla strips and place on a plate covered with paper towels to absorb the excess oil.
- Remove the cooked chicken from the soup and allow to cool then shred. Add the salt, chili powder, and cayenne pepper to taste.
- Ladle the soup into a blender and puree.
- Serve the soup in bowls and top in the following order--tortilla strips, chicken, cheese, and avocado slices. Serve with slices of lemon on the side.
Notes
Instead of Chipotle Chile you can try a little and I mean a little habanero Chile.
