Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c yellow onion, diced
1 c red and green bell pepper, diced
1/2 c green chilies, roasted
2 T vegetable oil
4 c chicken broth
2 T garlic, finely chopped
1/4 tsp ground cumin
2 c Enchilada Chicken (see recipe in Main Event)
6 white corn tortillas, cut into 1/4 inch strips
6 blue corn tortillas, cut into 1/4 inch strips
3 T cornstarch
Cilantro, chopped, as needed
1 T lime juice
Salt, as needed
2 to 3 c corn tortilla chips, crushed
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Directions: |
Directions:Begin with a large pot. Sauté the vegetables and chilies briefly in about 2 T of vegetable oil over the medium-high heat for 3 to 4 minutes.
When the vegetables are limp, add the broth, garlic and cumin. Bring to a boil. Reduce heat, add chicken and simmer for 10 to 15 minutes.
Meanwhile (or beforehand), fry the corn tortilla strips (you need extra oil for this) in 350º oil for 2 minutes until crispy. Drain well on paper towels. You will use the crushed corn chips on the bottom of the bowl and these strips are added to the top.
To finish the soup, you've go to make some slurry. This will add a little body to the soup. With 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; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from the heat.
Add cilantro and lime juice. Fill 8 to 12 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 kept at room temperature. In moist climates they may require re-crisping in a 350º oven for a few minutes.
Key Words: #Football, #HealthyEating |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
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