Ingredients: |
Ingredients: 12 medium-thick (10 oz.) corn tortillas, cut into sixths, fried to make chips.
1 (28 oz can good quality whole tomatoes in juice, drained) or 3 ripe tomatoes or 9-12 plum tomatoes.
2-3 canned chipotle en adabo (or 2-3 dried Chipotle chilies stemmed)
1 1/2 tsp. vegetable or olive oil
1 large white onion; sliced 1/4 in. thick
3 garlic cloves, peeled and finely chopped
2 1/2 c. chicken stock (a little extra, if needed)
1/2 tsp. Salt
1/3-c. homemade crema or sour cream thinned with a little milk.
1 1/2 c. coarsely shredded cooked chicken
1/4 c. finely crumble Mexican cheese anejo or another dry grating cheeses (ie. Romano or Parmesan.
1/2 c. chopped cilantro
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Directions: |
Directions:Make the chips or measure out store bought chips.
For sauce: If using canned tomatoes place them in a blender. (read next paragraph/chipotles)
Fresh tomatoes: spread on a baking dish 4 in. below a very hot broiler. When they are darkly roasted (black in spots) about 6 minutes, flip them over and broil 5-6 minutes. Take out and cut out the hard core. Transfer to a blender.
If using dry chipotles, toast them in a dry skillet over medium heat for a couple minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain, then add to blender.
Blend tomatoes and chipotles to a puree, but one that still retains a little texture. (Should have about 2 1/4 c. sauce.
Over medium heat in a 4 qt. Dutch oven. Measure the oil and half of the onion and cook, stirring regularly until richly golden (about 7 minutes) Add the garlic and stir for another minute. Raise the heat to med.-high. Add tomato puree and stir nearly constantly for 4-5 minutes. Until mixture thickens somewhat.
Stir in broth and season with salt. (Should be highly seasoned with salt, but watch out if your chips are salted).
Set out crema (sour cream works too), chicken and cheese.
Put the pot over medium high heat until the broth mixture boils. Stir in the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off heat. Let stand for only 5 minutes (no longer). Uncover and stir to make sure all the chips are coated evenly. Make sure the chips are softened nicely, a little chewy, not mushy.
Spoon into individual bowls or plates then spoon over with chicken, cilantro creama, sliced onion and crumbled cheese.
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This recipe for Tortilla Soup is from