Tortilla Soup

By Gail Poll

Ingredients

• 2 1/2 lb. bone in chicken thighs or legs
• 1 lb. beef bones, or cut of beef with a lot of bones like short ribs. (beef bones optional)
• 1 med. onion quartered, skin on.
• 1 head garlic, halved across equator, skin on.
• 1/4 c. veg. oil
• 6 corn tortillas
• Salt
• 2 T. canned chipotle chilies in Adobo
• 1/2 c. chopped fresh cilantro
• 2 avocados, peeled and cubed
• 4 to 8 oz. cheese: mozzarella (not fresh), Oaxaca, or Jack, shredded or cubed.
• Lime wedges

Details

Servings 4
Preparation time 90mins
Cooking time 90mins

Preparation

Step 1

1. Put chicken, beef bones, 3 of the onion quarters, garlic in large pot.

2. Add water to cover (about 10 cups). Boil.

3. Reduce heat. Skim foam. Cook till chicken is tender, about 45 min.

4. Heat veg. oil in skillet over Med. heat.

5. Fry 2 tortillas till crisp, turning once. Abt. 2-3 min. per tortilla. Drain on paper towel.

6. Cut remaining 4 tortillas into strips, fry in oil, drain and salt.

7. Shred chicken, discarding skin and bones. Save beef for another use.

8. Strain stock and discard solids.

9. Peel remaining 1/4 onion, put in blender with chipotle, 1/4 c. cilantro, sprinkle of salt.

10. Crumble in the 2 whole, fried tortillas and enough stock to fill blender half way.

11. Puree till smooth as possible.

12. Pour puree and remaining stock into pot and bring to boil. Reduce heat and simmer 5 to 10 minutes.

13. Stir in chicken.

14. Divide avocado, cheese and remaining cilantro among bowls. Add soup. Garnish with tortilla strips.

15. Serve with the lime wedges.