Tortilla Soup
1 large bunch cilantro (leaves only)
4 garlic cloves
1 small onion, chopped
2 fresh serrano peppers
1 (10-ounce) can Rotel tomatoes with green chilies
1 chicken boiled till done, deboned and chopped into chunks
3 quarts chicken stock (what you boiled the chicken in)
1 (8-ounce) can tomato sauce
2 or 3 teaspoons ground cumin (cominos)
1 to 2 teaspoons salt
2 tablespoons cornstarch dissolved in a small amount of water
Corn tortillas (about 20), cut into thin strips, 1/4 inch or less
Vegetable oil
1 to 1 1/2 cups shredded Monterey Jack cheese (about 1 ounce per
serving)
2 avocados, peeled, pitted and sliced
(It is customary to keep the chicken separate and warm 'til time to eat,
but you may add it to the soup at last minute if desired)
Purée cilantro, garlic, onion, peppers and tomatoes with green chilies
in a blender or food processor. Heat the stock and add puréed mixture
with tomato sauce, cumin and salt. Bring to a boil, reduce heat and
simmer about 1 hour. Stir dissolved cornstarch into stock. (careful, do
not thicken the stock greatly!)
Fry tortillas strips in oil until crisp; drain well. Divide tortilla
strips among 10 to 12 bowls. Top with chicken and ladle the stock over
top. Garnish with shredded cheese and 2 or 3 avocado slices. Makes 10 to
12 servings.
JD Cooper
Most of here in the SW US know and love such a thing known as tortilla
soup. Welp, we usually imbibe upon such things as soups only when the
weather is chilly. There are many varieties of tortilla soup as there are
any other kinds of chicken soup. Thought I'd pass along this one in case
any of y'all wanna try it. Very festive if properly set up. (You may
easily cut the recipe in half or freeze it... just do fresh tortilla
strips and avocados each time.)
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