Tortilla Soup
From squirrel_nut 16 years agoIngredients
- *salsa Fresca* shopping list
- 1.5 lb tomatoes - cored, seeded and cut into 1/2in chunks shopping list
- 1/4 cup white onion - finely chopped shopping list
- 1/4 cup cilantro - chopped shopping list
- 1 jalapeno pepper - seeded, deveined and finely chopped shopping list
- 3 Tbs lime juice - fresh shopping list
- salt & pepper to taste shopping list
- *Tortilla Soup* shopping list
- 1 sm white onion - chopped shopping list
- 1 tsp garlic - chopped shopping list
- 1/2 tsp oregano shopping list
- 4 peppercorns shopping list
- 2 Chitepin (aka. Chilipiquin) peppers shopping list
- 2 Tbs olive oil shopping list
- 2 qts chicken stock - good quality shopping list
- 1 Bay Leaf shopping list
- corn oil for frying shopping list
- 4 corn tortillas - cut into strips shopping list
- 1 Avacado - sliced thin shopping list
- 1/4 cup monterey jack cheese shopping list
- 1 Lime - cut into 8 wedges shopping list
How to make it
- *Salsa Fresca*
- mix all the salsa ingredients together and let stand for atleast 30min before using.
- puree 1.5 cups of the salsa, but not all.
- *Soup*
- in a large sauce pan, heat the oil and saute the onion until soft.
- add the stock, garlic, bay leaf, oregano, peppercorns and Chilipiquin. simmer for 1 hr.
- add the pureed salsa and mix briefly. remove from heat
- season with salt/pepper to taste.
- *Tortillas*
- fill 2in of sauce pan with corn oil. heat to 375deg - if you drop a tortilla in there, it should sizzle.
- fry tortillas until golden brown and crisp.
- to serve, divide tortillas into wide soup bowls.
- add 2-3 slices of avacado, a lime wedge and some grated cheese to each bowl.
- pour in the hot soup. add a dollop of salsa and serve immediately.
Tortilla strips and Salsa
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