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Tortilla Soup Recipe

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

Geri VanHeuverswyn-San Antonio, TX
Added: Wednesday, September 23, 2009


3 T. vegetable oil
4 corn tortillas, coarsely chopped
6 cloves garlic, coarsely chopped
1 T. chopped cilantro
1 c. fresh onion puree
2 c. fresh tomato puree
2 tsp. chili powder
2 bay leaves
4 T. canned tomato puree
2 qts. chicken stock
1 cooked chicken breast - cut into strips
1 avocado peeled and cubed
1 c. shredded cheddar cheese
3 corn tortillas - cut in thin strips and fried crisp
1 T. cumin powder
salt to taste
Cayenne pepper to taste

Heat oil in large sauce pan over medium heat. Saute the flour tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and Cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of breast, avocado, shredded cheese, and crisp tortilla strips.

Personal Notes:
Personal Notes:
This was served at the Argyle Club in San Antonio and later adapted for the menu at The Mansion on Turtle Creek Restaurant in Dallas.




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