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Receta Tortilla Soup
by Dave

Tortilla Soup
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 6 (6-inch) corn tortillas, preferably a little old and dried out
  • 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
  • 1 small onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
  • 4 cups chicken broth or homemade chicken stock
  • 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1 1/2 cups shredded cooked chicken
  • 1 ripe medium avocado
  • 1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
  • Chopped fresh cilantro
  • 1 lime, cut into wedges

Direcciones

  1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.
  2. Cut tortillas in half; cut halves into 1/4-inch strips.
  3. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
  4. Heat oil remaining in saucepan over medium-high heat.
  5. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  6. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  7. Add chicken; heat until hot. Add water to desired consistency, if needed.
  8. To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.