The mansion on turtle creek tortilla soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Corn oil |
| 4 | Corn tortillas, cut into | |
| Long strips | ||
| 8 | Garlic cloves, peeled | |
| 2 | cups | Fresh onion puree |
| 4 | cups | Fresh tomato puree |
| 5 | Dried New Mexican chilies, | |
| Fire roasted and seeded | ||
| 2 | Jalapenos, chopped | |
| 1 | tablespoon | Cumin powder |
| 1 | tablespoon | Epazote, chopped |
| 1 | teaspoon | Ground coriander |
| 1 | large | Bay leaf |
| 1½ | quart | Chicken Stock |
| Salt to taste | ||
| Lemon to taste | ||
| Cayenne pepper to taste | ||
| 1 | Cooked whole chicken breast, | |
| Skinless, boneless, and cut | ||
| Into thin strips | ||
Directions
1 large avocado, peeled, seeded, and cut into small cubes 1½ cups shredded cheddar cheese 4 corn tortillas, cut into thin strips and fried crisp
Heat oil in a large saucepan over medium heat. Add tortillas and garlic and saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by ½. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne (optional).
Yield: 10 to 12 servings
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