"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Sopa de Tortilla Recipe

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This recipe for Sopa de Tortilla, by , is from The Elder Family Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Villaescusa

Category:
Category:

Ingredients:  
Ingredients:  
SOUP:
6 c chicken broth or stock
1 T oil
1 T flour
1 c white onion, chopped
2 cans Rotel tomatoes
2 c green chiles, chopped
1 clove garlic, minced
1 T oregano
2 t pepper
1 t salt
1/2 t cumin
1/2 t cayenne
1 c cooked chicken, shredded or cubed (optional)

GARNISH:
6 corn tortillas, cut in lengthwise strips and fried till crisp (not brown)
2 c with cheese, shredded
2 avocados, diced
1/2 c green onion, chopped
3 T cilantro, chopped

Directions:
Directions:
In a large pot, saute onion in oil till translucent. Add flour, cook 1 minute. Slowly stir broth into flour mixture, stirring to blend smoothly. Add rest of broth ingredients and chicken if desired. Cover and simmer 20 minutes.
Garnish each bowl with 1/3 c cheese, 1/6 of the avocado, green onions, cilantro and float tortilla strips on top.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
For white cheese I use queso fresca but you could also use monterrey jack. Use only the green part of the green onions. Homemade tortilla strips work better than packaged tortilla chips because they stay crunchier longer.

 

 

 

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