Tortilla Soup
SERVES 8
Ingredients:
- 45 ml (3 tablespoons) corn oil
- 4 corn tortillas, coarsely chopped
- 6 cloves garlic, finely chopped
- 1-2 jalapenos, chopped (seeded for less heat)
- 12 g (2 tablespoons) freshly chopped epazote, or dried oregano
- 12 g (2 tablespoons) chopped fresh cilantro
- 240 ml (1 cup) fresh onion puree
- 480 ml (2 cups) fresh tomato puree
- 6 g (1 tablespoon) cumin powder
- 12 g (1 tablespoon) chili powder
- 2 whole bay leaves
- 4 cans tomato paste
- 2 L (8 ½ cups) chicken stock
- salt and cayenne pepper to taste
FOR GARNISH
Ingredients:
- 1 cooked chicken breast cut in cubes
- 1 avocado peeled, seeded & cubed
- 110 g (1 cup) shredded Monterey Jack cheese
- 3 corn tortillas, cut in thin strips, fried
Preparation:
- Heat oil in a large saucepan over medium heat.
- Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil.
- Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
- Bring to a boil again, then reduce heat to simmer.
- Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes.
- Skim fat from surface, if necessary.
- Remove bay leaves, and blend soup with hand mixer until smooth.
- Pour into warm soup bowls.
- Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately.
* Soup may be made one day ahead and gently reheated before serving with garnishes.
