Try this Tortilla Soup recipe, or contribute your own. "fall" and "soup" are two of the tags cooks chose for Tortilla Soup.
Yield: 4 Servings Ready in moments
Cuisine: Main Ingredient: Chicken
favorite of 0 people 0 people want to try
|6 6-inchCorn Tortillas; preferably a little old and dried out|
|1/4 cupPeanut oil|
|1 smallonion; chopped (1/2 cup)|
|2 clovesgarlic; finely chopped|
|1 mediumpoblano chile; seeded, veins removed, chopped|
|4 cupsChicken broth|
|1 14.5 oz canFire-roasted diced tomatoes; undrained|
|1/2 teaspoonKosher Salt|
|1.5 cupsChicken; shredded, cooked|
|1/2 cupMonterey jack cheese; shredded|
|Fresh Cilantro; chopped|
|1 Lime; cut into wedges|
Tortilla Soup Preparation
1. If you are starting out with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200 degrees for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 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 oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3. To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
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