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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Abenroth
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  

Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt

Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
1/4 cup chopped cilantro, stems included
Table salt
2 medium tomatoes , cored and quartered

2 tablespoons chipolte chili in adobo, blended
1 tablespoon vegetable oil

Garnishes
1 lime , cut into wedges
1 large avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack or Quesa Oaxaca, shredded
fresh cilantro leaves
minced jalapeņo pepper
Mexican crema or sour cream

Directions:
Directions:
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, and chipotle chile in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.


Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I buy small cans of chipolte chiles in adobo, blend them in a blender or food processor, and keep them in the fridge for recipes like this. They add lots of flavor without overpowering heat.

 

 

 

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