Tortilla Soup
By japaulson
My favorite Tortilla Soup recipe. It reminds me of the soup served at El Centro, but this is authored by Rick Bayless of Frontera Grill. THE Top Chef Master!
I add rice and/or rotessiere chicken for a heartier meal.
- 6
Ingredients
- Corn Tortillas, cut into strips
- Canola oil for frying
- 4 cloves of minced garlic
- 1 small white onion sliced
- 2 pasilla chiles or 1 ancho chile, stemmed, seeded and chopped
- 1 (15 oz) can of mexican stewed tomatoes undrained
- 1 large can of chicken broth
- Salt to taste
- Cumin to taste
- Queso Fresco, cubed
- 1 avocado, cubed
- 1 lime, cut into wedges
Preparation
Step 1
1. Fry tortillas
2. Pour off all but a thin layer of oil.
3. Add garlic and onion and cook for about 7-10 minutes; until carmelized.
4. Add garlic, onion and stewed tomatoes to food processor. Process until blended.
5. Add chile pieces to hot pan. Fry for 30 seconds then set aside.
6. Add puree back to pot and simmer.
7. Season puree with salt (or garlic salt) and cumin).
8. Simmer for 10 minutes.
9. Add stock and bring to boil.
10.Simmer over low heat for at least 30 mnutes.
11.Serve over cheese, avocado, tortilla strips and sprinkle with chile flakes. Enjoy!