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Chicken Tortilla Soup ala Steve
8 Servings
100% would make this recipe for Chicken Tortilla Soup ala Steve again.
About ten years ago, my wife and I enjoyed a terrific bowl of tortilla soup at a cafe perched above the bustling streets of Cabo San Lucas, Mexico. I've been trying to reproduce it ever since; this is fairly close. The secret is in the lime juice and the freshly made tortilla crisps.
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Chicken Tortilla Soup ala Steve Ingredients
8 cups
Chicken stock
1 cup
Vegetable oil
2 whole
Onion
s diced
12 whole Corn
tortilla
s
3 whole
Garlic
cloves crushed
2 cups
Chicken
cooked and torn or cubed into 1/2" cubes
1 1/2 tablespoon
Chili powder
-- Optional Add-Ons --
1 large can Crushed
Tomato
es
Cilantro
1 whole
Lime
Sour cream
1 teaspoon
Cumin
Corn
kernels
Salt
to taste
Black beans
Pepper
to taste
Avocado
1/4 teaspoon
Cayenne
or more to taste
Instructions for Chicken Tortilla Soup ala Steve
In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).
To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.
When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.
Squeeze fresh lime juice into each bowl at the table.
Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.
Main Ingredient:
Chicken
Cuisine:
Mexican
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Ingredient Insight - look inside this recipe
Avocado
Black Beans
Cayenne
Chicken
Chicken Stock
Chili Powder
Cilantro
Corn
Cumin
Garlic
Lime
Onion
Salt
Sour cream
Tomato
Tortilla
Vegetable oil
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I added fresh corn, cut from the cob, about 15 minutes before it was finished, and it was a delicious addition. Simmered for about 2 1/2 hours total.
admin
on May 26 2008 2:59PM
Total Time: 2:30
Active time: 0:20
great soup; spicy but not too much
deeder5
on Dec 27 2007 9:31AM
very easy to make. Has good heat with the cayenne pepper
Jim3901
on Nov 25 2007 1:26PM
townsendtom
on Jan 18 2007 9:35AM
[I made edits to this recipe.]
admin
on Oct 1 2006 12:52PM
[I posted this recipe.]
admin
on Oct 1 2006 12:50PM
Total Time: 0:40
Active time: 0:30
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