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Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Alison VV Lasell
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 onion quartered
7 cloves garlic
1/2 canned chipotle
1 tsp cumin
1 green pepper chopped
2 jalapeno seeded and chopped
chile in adobo, seeded and coarsely chopped
one 28 oz can whole peeled tomatoes with puree roughly chopped
5 cups chicken broth
corn tortilla chips
2 tsp kosher salt
2 dried pasilla chile, seeded and cut into thin 3 inch long
6 Tbsp freshly squeezed lime juice
1.5 cup grated monterey jack cheese
30 fresh cilantro leaves to garnish

Directions:
Directions:
In a skillet, heat over high until hot. Arrange onions and half the garlic in the pan with oil and cook until charred, about 7 minutes. Combine the chipotle, tomatoes, charred onions and all the garlic and puree until smooth. Transfer the tomato mixture to a large pot. Bring to a boil and cook, stirring until the mixture has thickened, about 4 minutes. Pour in broth, return to a boil, lower the heat, and simmer, covered, stirring occasionally for 20 minutes. When ready to serve the soup, stir in 2 tsp of salt and the lime juice. Garnish with cheese, tortilla chips, scallions, and cilantro.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can make your own tortilla chip strips by frying white corn tortilla strips for about 1 minute!

 

 

 

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