| previous | next |
Title: Tortilla Soup-Texas Home Cooking
Categories: Soup Stew
Yield: 6 Servings
| 8 | c | Unsalted chicken stock |
| 6 | Roasted garlic cloves* mince | |
| 1/2 | c | Red-ripe tomatoes, chopped, |
| Seeded or canned crushed | ||
| Tomatoes | ||
| 1 | md | Onion, 1/2 chopped and |
| 1/2 sliced into thin rings | ||
| 1 | Fresh jalapeno, sliced into | |
| Thin rings | ||
| 1 | Chipotle chile (whole if | |
| Dried, or minced if canned | ||
| 1 | ts | Dried oregano, preferably |
| Mexican | ||
| 2 | c | Shredded cooked chicken or |
| Turkey | ||
| Juice of 1 lime | ||
| Salt to taste | ||
| 4 | Corn totillas, sliced, into | |
| Thin strips, toasted or | ||
| Broiled until crisp. | ||
| Chopped cilantro, | ||
| Cubed avacado, | ||
| Mexican Asadero cheese | ||
| Crumbled or | ||
| Monterey Jack cheese grated | ||
| For garnish |
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.
Add the garlic, the tomatoes, the chopped half of the onion, the jalapeno, the chipotle, and the oregano to the stock. Continue to simmer, uncovered over medium-low heat another 30 minutes. While the soup cooks, place the remaining onions (sliced) on a greased baking sheet, and broil them until they are softened and a little brown around the edges. Add the broiled onions, the chicken, and the lime juice to the soup, and continue simmering until the chicken is just heated through. If you have used a dried chipotle, remove the chile, and either mince it and return it to the pan or discard it, depending on how spicy you want the meal.
To serve, place a small handful of totilla strips in each bowl, and pour the soup over. Pass the garnishes separately.
*Roasted garlic: Place individual cloves with skins on, in a heavy skillet over low heat, and turn them until the skins darken on all sides and the cloves soften.
NOTES: Tortilla soup originated in Mexico as a way to use old tortillas and leftover poultry, but it developed into one of the classics of the national cuisine. If you want the full flavor of the dish, don't skip the steps of roasting the garlic and broiling the onions. These actions add a smoky mellowness to the soup which you can enhance even more by using smoked poultry.
From Texas Home Cooking by Cheryl Alters Jamison, and Bill Jamison ISBN 1-55832-058-X (cloth)----ISBN 1-55832-059-8 (paper)
Typed by Bobbie Beers 3/16/96 From: Valance@omnifest.Uwm.Edu (Marsha From:
| previous | next |