Tortilla Soup
4 SERVINGS
Ingredients:
1 cup Onion, quartered
2 cups Plum tomatoes, quartered
1/4 cup Vegetable oil
1 Corn tortilla, cut into short strips
2 Garlic cloves, minced
1/2 Ancho chile, stemmed, seeded, toasted,
finely chopped
1/2 Bay leaf
1 teaspoon Ground cumin
3 cups Chicken stock
1/4 cup Tomato sauce
to taste Salt and black pepper
2 cups Chicken meat, cooked, julienned
1 cup Cheddar or Monterey Jack cheese, shredded
1 cup Avocado, peeled, pitted, cubed
1 cup Corn tortilla, fried strips
Method:
Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15 to 20 minutes. You may also do this on a sheet pan under the broiler.
Put the tomatoes and onion in a blender or processor and blend until smooth. Set aside.
Heat the remaining oil. Add the tortilla, garlic, and chile and sauté for 3 to 4 minutes.
Add the bay leaf, cumin, and stock; bring to a boil.
Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
Season and strain through a coarse strainer. Taste and adjust seasoning.
Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp tortilla strips.
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