Sunday, January 30, 2011

Tortilla soup with chicken and avocado

One of the best recipes we´ve found for tortilla soup:
  • 1/4 cup +2 tablespoons vegetable oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic
  • 1/4 cup + 2 teaspoons chopped cilantro
  • 1 cup canned plum tomatoes
  • 1/2 teaspoon ground cumin
  • 4 cups chicken stock or prepared broth
  • 1 skinless, boneless whole chicken breast cut into bite sized strips
  • salt and pepper
  • 4 corn tortillas, preferably stale and dry
  • 1 dried chile such as ancho, seeded
  • 1 avocado
  • 1/4 cup shredded monterey jack cheese
  • 2 teaspoons fresh lime juice
In a frying pan over medium heat, warm 1 tablespoon of the oil. Add the onion, garlic, and the 2 teaspoons cilantro and saute just until golden brown, about 10 mintes.
In a belnder or food processor, combine the sauteed mixture and the tomatoes and process until smooth.
In the same frying pan over medium-high heat, warm another 1 tablespoom of the oil. Add the tomato mixture and cumin. Cook stirring frequently, until thickened and darkened, 5-6 minutes.
Transfer the mixture to a large saucepan over medium-low heat and add the stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes.
While the soup is cooking, cut the tortillas in half and slice each into thin strips. In a frying pan over medium-high heat, warm the 1/2 cup vegetable oil. Drop a tortilla strip in the oil, and if it sizzles immediately, the oil is ready. Drop handfuls of the tortilla strips into the oil and fry, turning with tongs, until crisp and browned.Using a slotted spoon, transfer to paper towels to drain.
In a small dry frying pan over medium heat, toast the chile until fragrant, about 7 minutes.
To serve ladle the soup into bowls, and add the chicken, tortilla strips, avocado, cheese and other optional compliments according to want.

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