Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 Dried Ancho Chilies soaked in boiling water, drained, seeded and chopped 4 Fresh Anaheim Chilies seeded and chopped 3 Cups Chopped Pelled Tomatoes 1 Large White Onion, diced 7 Garlic Cloves, minced 2 Tbs. Canola Oil 6 Cups Chicken Stock 2 Cups Water (optional) 1.5 lb. cooked chicken cut into 1/2 inch pieces 2/3 Cup Chopped fresh cilantro plus leaves for garnish Vegetable oil for deep frying 6 corn tortillas, cut into strips 2 inches long 6 oz. crumbled queso fresco or shredded jack cheese 1 avocado pitted, peeled and sliced
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Directions: |
Directions:In a large bowl combine the ancho and Anaheim chilies, tomatoes, onions and garlic Working in batches coarsely puree in a blender Transfer to another bowl.
In a dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.
Meanwhile in a deep fryer, pour in vegetable oil and heat to 375º according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avacado slices and serve immediately |
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Notes: |
Personal
Notes: Bless the recipes we share, the love and friendship between us and the home you create together.
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