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Gary´s Cookbook

Cookbook

Tortilla Soup

Soups

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Ingredient list

Tortilla Strips: 8 (6-inch) corn tortillas, cut into ½-inch-wide strips 1 Tbs. vegetable oil Table salt Soup: 2 bone-in, skin-on split chicken breasts (about 1 ½ lbs) or 4 bone-in, skin-on chicken thighs (about 1 ¼ lbs), skin removed and well trimmed of excess fat 8 cups low-sodium chicken broth 1 very large white onion (about 1 pound), trimmed of root end, quartered and peeled 4 medium garlic cloves, peeled 2 large sprigs fresh epazote, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano Table salt 2 medium tomatoes, cored and quartered ½ medium jalapeno chile 1 chipotle chile in adobo, plus up to 1 Tbs. adobo sauce 1 Tbs. vegetable oil Garnishes: 1 lime, cut into wedges 1 Hass avocado, diced fine 8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine Cilantro leaves Minced jalapeno Mexican crema or sour cream

Preparation

- For the tortilla strips: Adjust oven rack to middle position and heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers of paper towels - For the soup: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and ½ teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones. - Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeno, chipotle chile, and 1 tsp. adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato-onion puree and 1/8 tsp. salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1678

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