A Nice Tortilla Soup Recipe

This Authentic Mexican soup contains all the foods that are most commonly recognised as Mexican food. Salsa, avocado, cilantro and fresh hot tortilla chips are all included in tortilla soups. Below is a typical tortilla soup recipe with ingredients and method for preparation.

Ingredients

6 (6 inch) tortillas, preferably a little old and dried out

¼ cup grape seed oil, peanut oil, or other high smoke point oil

1 tiny onion, chopped (½ cup)

2 cloves garlic, finely chopped

1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, and chopped

4 cups chicken broth or homemade chicken stock

1 can diced tomatoes, undrained

½ teaspoon coarse salt

1 ½ cups shredded cooked chicken

1 ripe medium avocado

‘½ cup shredded Monterey Jack cheese

Chopped fresh cilantro

1 lime, cut into wedges

Method

1.If using relatively old, dried out tortillas, that is ideal. However, if not, and relatively fresh tortillas are being used, put them on a baking sheet and place them in an oven at 200ºF for 10-15 minutes to dry them out. It is best to start with tortillas that do not have a lot of moisture in them. Cut the tortillas is two halves; cut each half into ¼ inch strips. In a 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 the left over oil in saucepan over medium-high heat. Cook onion in oil for 2 minutes, stirring often. Add garlic and chill; cook for 2 to 3 minutes, stirring frequently, until vegetables are tender. Stir in broth, tomatoes and salt. Heat until boiling. Reduce heat; cover and simmer for 15 minutes. Add chicken’ heat until hot.

3.To serve, peel and pit the avocado. Slice into 1 inch slices. Divide half of the tortilla strips among 4 individual serving bowls; pour in soup. Top with avocado and cheese; decorate with remaining tortilla strips and cilantro. Serve with lime wedges.