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Feb
17

Tortilla Soup

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Tortilla SoupHello all!  My daughter asked for this.  OMG. so its definitely worth a re-post

Hello all,

Wednesdays are going to be about Soups and Salads…

The temperature is supposed to drop down into the single digits for the next several days.  I thought this would be a good time to share a hardy, body warming soup with a little spicy kick to it.

I’ve had many styles of tortilla soup.  Many are a clear broth based to-do that I don’t find really satisfying.  This version is one that I prefer with a lot of body and makes a great meal paired with a salad….enjoy!

Tortilla Soup

Ingredients for the stock:

  • 1 4-5 lb. whole chicken, giblets removed and rinsed
  • Salt
  • 1 large onion, chopped
  • 1 cup medium diced carrots
  • 1 cup medium diced celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 teaspoon red pepper flakes
  • 8 cups water

Ingredients for the soup:

  • 12 prepared corn tortillas
  • vegetable oil for deep frying
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • salt
  • freshly ground black pepper (yes it’s called a pepper mill…get one)
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 jalapeno, seeded and minced
  • 2 cups chopped fresh peeled Roma tomatoes
  • 1/4 cup chopped fresh cilantro

For the garnish:

  • 1 large avacado, peeled and diced (don’t do this until your ready…they turn black otherwise and will look ugly on top of your soup!)
  • 2 fresh limes cut into quarters
  • a little more chopped fresh cilantro

Directions:

For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the olive oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve very warm.

Categories : Soups and Salads

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