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Rincon Valley Tortilla Soup Recipe

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This recipe for Rincon Valley Tortilla Soup, by , is from The Vintage Petroleum Inc. Final Page Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Coffey
Added: Thursday, December 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. each 1/2-in. diced vegetables: yellow onion, green & red bell peppers and large tomato
1/2 c. roasted green chile, cut into a small pieces
2 tbsp.'s vegetable oil, (2 c. more for frying)
4 c.'s chicken broth
2 tbsp.'s finely chopped garlic
1/4 tsp. ground comino (cumin)
2 c.'s Enchilada Chicken, recipe follows
6 ea. white corn tortillas, cut into 1/4-in. wide strips
6 ea. yellow corn tortillas, cut into 1/4-in. wide strips
6 ea. blue corn tortillas, cut into 1/4-in. wide strips
3 tbsp's cornstarch
1/4 c. Chopped cilantro leaves, as needed
1 tbsp. fresh lime juice
Salt, as needed
1 c. crushed corn tortilla chips
2 tbsp.'s Lousiana Hot Sauce (more or less for taste)

Directions:
Directions:
In a large pot, Saute the vegetables and chile briefly in the 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth, then the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
Fry the corn tortilla strips in the 2 cups of 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. Fry a few extra long so you can crush them for garnish on the bottom of the cups or bowls...the strips are added on top. Use white, yellow and/or blue corn tortillas.

To finish the soup, add the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. Bring the soup back up to a boil and slowly stir in the cornstarch paste. Continue to cook on high heat for one to two minutes, then reduce to low. At first the soup will look cloudy, but will clear up and thicken slightly. Remove from heat.

Add cilantro, lime juice and Lousiana Hot Sauce, stir. Fill 4 to 8 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.

Yield: 4 to 8 servings

 

 

 

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