Cuisine : North American : Tex Mex : Soups : Poultry : : : Tortilla SoupSopa de Tortillasimplefoodie
Author: Simple Foodie

Tortilla Soup

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Tortilla Soup

Prep Time: 45 mins
Cooking Time: 1 hr, 30 mins
Servings: 8

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Tortilla Soup Recipe. A great soup to serve at your next sporting event viewing party. Give your guests big bowls, ladle in some tortilla soup, and have them top it with their favorite toppings. It's a meal in itself.

Ingredients


corn oil 1 cup
tortilla 10 cut into strips
onion 2 pureed
garlic clove 6 finely chopped
epazote 1 Tbsp finely chopped
jalapeno chile 2 seeded & diced
chipotle chile (canned) 1 Tbsp seeded and diced
tomato puree 2 cups
cumin 1 Tbsp
bay leaf 2
chicken broth 8 cups
chicken breast 2
salt 1 tsp to taste
chili powder 2 tsps to taste
cayenne pepper 1 tsp to taste
cheddar cheese 1/2 lb shredded
avocado 1 scooped and sliced
lemon 4 sliced


Directions

  1. In a large stockpot heat half of the corn oil over medium heat. Add half of the tortilla strips. Cook until they have absorbed most of the oil. This should take about 2 to 3 minutes.
  2. Stir in the onion puree and cook for 3 minutes.
  3. Add the garlic, epazote, jalapeno chiles, chipotle chile, tomato puree, cumin, bay leaf, chicken broth, and bring to a boil.
  4. Add the chicken breasts. Cover and cook for 40 minutes over low heat.
  5. Using a sauté pan heat the remaining corn oil over medium heat. Fry the remaining tortilla strips and place on a plate covered with paper towels to absorb the excess oil.
  6. Remove the cooked chicken from the soup and allow to cool. When it has cooled shred the chicken.
  7. To the soup add the salt, chili powder, and cayenne pepper to taste.
  8. Ladle the soup into a blender and puree.
  9. Serve the soup in bowls and top in the following order--tortilla strips, chicken, cheese, and avocado slices. Serve with slices of lemon on the side.


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