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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another take on a basic tortilla soup! Ingredients:
8 cups unsalted chicken stock |
6 roasted garlic cloves, minced |
1/2 cup chopped seeded red-ripe tomatoes or canned crushed tomatoes |
1 medium onion, half chopped and half sliced into thin rings |
1 fresh jalapeño, sliced into thin rings |
1 chipotle chile (whole if dried, half if minced) |
1 teaspoon mexican oregano |
2 cups cooked chicken, shredded |
1/2 cup lime juice |
salt to taste |
4 corn tortillas, sliced into thin strips and toasted until crisp |
chopped cilantro, cubed avocado, and crumbled asadero or monterrey jack cheese |
Directions:
1. In a large, heavy saucepan, bring the stock to a boil. Reduce the heat, and simmer uncovered until the stock is reduced to approximately 6 cups.
2. Add the garlic, the tomatoes, the chopped half of the onion, the jalapeño, the chipotle and the oregano to the stock. Continue to simmer, uncovered, over medium-low heat another 30 minutes. While the soup cooks, place place the remaining onions (sliced) on a greased baking sheet, and broil them until they are softened and brown around the edges. Add the broiled onions, chicken and lime juice to the soup, and continue simmering until the chicken is heated through. If you have used a dried chipotle, removed the chile and either mince it and return it to the pan or discard it, depending on how spicy you want the soup.
3. To serve, place a small handful of the tortilla strips into each bowl and pour the soup over. Garnish as desired with the cilantro, avocado and cheese.
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