Tortilla Soup Recipe

By Stina

Ingredients

• Garnish:
• 2 Tbsp Vegetable Oil or Lard
• 1 Cup Chopped Spanish Onion
• 1 Tbsp Chopped Garlic
• 2 Tbsp Chopped Jalapeno
• 1 Cup Chopped Fresh Tomato
• 16 Corn Tortilla Chips (as described above)
• 1 Bay Leaf
• 1 dried Guajillo chile
• 1 dried Ancho chile
• 4 Cups Rich Chicken Stock
• 2 Tbsp Chopped Fresh Oregano
• 1 Cup Raw Chicken cut into bite sized pieces, I use thighs
• (Toss the Chicken with 1 Tbsp Chopped Cilantro and the Juice of 1/2 Lime)
• Kosher Salt and Black Pepper to taste
• Tortilla Strips
• 1/2 Large Avocado or one whole small (Diced just before serving)
• 3 Tbsp Chopped Cilantro
• 4 Tbsp Finely Diced Fresh Tomato
• A Lime Wedge

Details

Adapted from nolacuisine.com

Preparation

Step 1

Heat the oil over medium heat in a dutch oven or large saucepan. Add the Onion and saute until wilted. Add the Garlic and Jalapeno and cook for 1 minute, add the tomato and cook for 1 minute more. Crush the Tortilla Chips over the mixture and stir in, cook for 1-2 minutes, stirring constantly. Add the Bay Leaf, chiles, Chicken Stock and Fresh Oregano; Bring to a boil. Reduce the heat and simmer for 30 minutes. Remove the Bay Leaf and chiles and Puree with an immersion Blender or in a regular (heat proof) blender, taste for seasonings, add salt and pepper to taste. Return the soup to low heat and add the Chicken, the soup is finished when the Chicken is cooked through.

To Serve:

I serve this soup in a wide shallow Soup Bowl garnished with the Tomato, Avocado and Cilantro. Stand up a large Pile of Tortilla Strips in the middle of the bowl, and spritz each serving with Fresh Lime Juice. Ice cold cerveza Sol with a lime wedge stuffed into the bottle is a perfect accompaniment.