I have tried several tortilla soup recipes and this is my favorite. In her cookbook,"The Whole World Loves Chicken Soup", Mimi Sheraton gives a good basic recipe for chicken stock.
Ingredients
- 2 fresh medium tomatoes
- 1/2 cup light olive oil or other vegetable oil
- 3 large garlic cloves, minced
- 1 medium onion, finely chopped
- 1 fresh or drained canned jalepeno or other hot green chili pepper, chopped
- 8 cups chicken stock
- 1 1/2 cups diced cooked chicken breast meat
- 8 6-inch corn tortillas, cut into 1/4-inch slivers
- salt and black pepper, to taste
- For garnish:
- Tortilla strips
- Grated Monterey Jack or fairly dry mozzarella cheese
- Minced hot green chili peppers
- Diced avocado
- Fresh cilantro leaves
- Sour cream
- Lime wedges
Directions
To peel tomatoes easily and give them a slightly smoky flavor, hold one at a time over the flame of a burner, using a long wooden handled fork; alternatively, cut in half and place cut side down on foil under broiler. Either way, skin will brown and crack and be easily pulled off. Squeeze seeds and juices from peeled tomatoes and chop.
Heat all but 3 tablespoons oil in a small skillet and saute garlic, onions and chilies until wilted and just beginning to turn light golden, about 8 minutes. Add tomatoes and saute and stir until juice evaporates and mixture thickens a bit. Add to soup stock in a 3-quart saucepan. Add chicken. Simmer for 15 minutes before serving and adjust seasonings. Meanwhile, heat remaining 3 tablespoons oil in a heavy 10-inch skillet and brown tortilla strips in batches, one layer at a time, turning frequently so strips turn an even golden brown. This will take about 3 minutes, but watch carefully as strips blacken suddenly. Drain on a paper towel.
Divide tortilla strips among 6 or 8 soup bowls and ladle soup with solids over them. Add other garnishes or pass them at the table.
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Submitted 6/13/05.
Source: Mimi Sheraton
Submitted By: Joy Bowers
joybow@mtaonline.net
Aztec Tortilla Soup