Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 corn tortillas somewhat stale or tortilla chips will do.
3 tomatoes
3 garlic cloves, crushed
1/2 onion, cubed
1 TBSP oil
Oil for frying
6 cups chicken broth
2 sprigs of goosefoot
Salt and pepper to taste
2-3 pasillas peppers or green chilies if you can't find the pasillas.
2 avocados, cubed (peel and pit)
1 small feta cheese, crumbled
1/2 thick cream or sour cream
3 limes
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Directions: |
Directions:Cut the tortillas in thin strips ( if you don't use the tortilla chips).
In a small skillet add about 1/2 inch of oil. When hot, add strips a few at a time and fry until golden brown. Drain on a paper towel.
Peel and core the tomatoes; in a blender puree them with garlic and onion. Add 1/4 cup chicken broth if needed.
In a skillet use 1 TBSP oil, sauté the tomato puree. Boil for two minutes and let simmer for 5 minutes or until puree has thickened and changed color. Stir constantly and don't worry if it doesn't change color dramatically.
Add remaining chicken broth and goosefoot (an herb). Return to a boil adding salt and pepper. Cover and let simmer 15 minutes.
Remove seeds from peppers and cut them in small rings. Fry in hot oil until crisp. Drain on a paper towel.
Before serving, reheat soup and add the tortilla chips. Garnish each bowl with pepper rings and avocado. Sprinkle each bowl with cheese and add a dab of cream, or sour cream, in each. Sprinkle lime juice on top and enjoy. This is a fun soup to make and very different as soups go. |
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Number Of
Servings: |
Number Of
Servings:Serves 4-6 |
Personal
Notes: |
Personal
Notes: This soup was kitchen tested on March 1st, 2007 and found to be of excellent flavor and very nourishing The goosefoot was not to be found so I suggested that maybe a chicken foot would do, but the chicken said no, so the soup was made without any foot and came out very well.
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