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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This isn't your average restaurant served tortilla soup; it has a very thick consistancy. I don't know where my mother got this recipe, but I DO know that I requested it every weekend when I came home from college. The toppings really make the most of this soup and having a hand blender is a *must* in my opinion, but I guess a blender or food processor could be used in batches. Ingredients:
2 (28 ounce) cans crushed tomatoes |
2 (14 ounce) cans chicken broth |
14 ounces of corn tostadas |
1/2 yellow onion, chopped |
8 garlic cloves, minced |
4 tablespoons butter |
2 tablespoons light karo syrup |
2 tablespoons sugar |
1 small chipotle chile in adobo |
sour cream |
chopped green onion |
cilantro |
3 chicken breasts (approx. 3 breasts, cubed, see directions) |
crushed tostadas |
grated cheddar cheese |
Directions:
1. SOUP.
2. Sautee onions and garlic in oil in a large pot until tender. More can be used than recipe states, depending on taste preference.
3. Add crushed tomatoes, chicken broth, butter, chipotle chille, sugar and caro syrup. A larger chipotle chille will create quite the kick in this soup, you can add a few drops of the adobo sauce as well to provide some extra spice. Simmer on low for approximately 30 minutes.
4. Roughly crush up half the bag of tostada shells and mix them in with the soup. Let that sit for about 10-15 minutes so that the shells absorb the soup.
5. Use a hand blender to mix the soup and get it to a nice, smooth consistancy. You may want to blend it two to three times over a fifteen-twenty minute period. You can also add more broth if you want to thin it out more.
6. Add soup into pasta bowls and top with desired yummies.
7. CHICKEN.
8. Really simple, you can use leftovers, but I like to boil mine.
9. Bring water in pot to boil and add olive oil, 2 TB kosher salt and large handful of cilantro.
10. Boil chicken breasts for about 30 minutes.
11. Remove from water and let cool, then chop into medium cubes.
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