The mansion on turtle creek tortilla soup

Yield: 4 servings

Measure Ingredient
3 tablespoons Corn oil
4 \N Corn tortillas, cut into
\N \N Long strips
8 \N Garlic cloves, peeled
2 cups Fresh onion puree
4 cups Fresh tomato puree
5 \N Dried New Mexican chilies,
\N \N Fire roasted and seeded
2 \N Jalapenos, chopped
1 tablespoon Cumin powder
1 tablespoon Epazote, chopped
1 teaspoon Ground coriander
1 large Bay leaf
1½ quart Chicken Stock
\N \N Salt to taste
\N \N Lemon to taste
\N \N Cayenne pepper to taste
1 \N Cooked whole chicken breast,
\N \N Skinless, boneless, and cut
\N \N Into thin strips

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


Similar recipes