Tortilla soup #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Ancho chile |
| ¼ | cup | Olive oil |
| 4 | eaches | Tortilla, corn; chopped coarsely |
| 1 | each | Onion, large; chopped coarsely |
| 1 | each | Chile, mild green; chopped |
| 3 | eaches | Garlic clove |
| 4 | cups | Chicken broth |
| ½ | teaspoon | Cumin, ground |
| ½ | teaspoon | Pepper, black |
| 2 | eaches | Tomato; unpeeled/chopped |
| 2 | tablespoons | Cilantro, fresh; chopped |
| 1 | tablespoon | Parsley, fresh; chopped |
Directions
Remove stem and seeds from ancho; saute in hot oil in a Dutch oven until soft. Remove ancho and chop, reserving drippings in the Dutch oven. Fry tortilla pieces in drippings until brown. Remove tortillas, and drain, reserving drippings in Dutch oven. Saute onion, green chile, and garlic in drippings until tender. Add broth, cumin, and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in reserved ancho and tomatoes; simmer for 10 minutes. Before serving, stir in cilantro and parsley. To serve, place fried tortilla pieces in individual soup bowls, reserving ¼ of the chips; add soup. Top with reserved chips.
Makes 6 servings.
Southern Living magazine.
Posted by Sam Waring. Courtesy of Fred Peters.
Submitted By MICHELLE BRUCE On 05-10-95