The Mansion's Chicken Tortilla Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is almost addictive! Tried to find something to match the Puerto Vallarta but I think this may be better! LOVE IT!!!! Ingredients:
3 tablespoons corn oil |
4 corn tortillas, coarsely chopped |
6 garlic cloves, finely chopped |
1 tablespoon cilantro, chopped fresh |
1 cup onion, pureed, fresh |
2 cups tomatoes, pureed fresh |
1 tablespoon cumin, ground |
2 teaspoons chili powder |
2 bay leaves |
4 tablespoons tomato puree, canned |
2 quarts chicken stock |
salt |
cayenne pepper |
1 cooked chicken breast, cut into strips |
1 avocado, peeled, seeded and cubed |
1 cup cheddar cheese, shredded |
3 corn tortillas, cut in strips and fried until crisp |
Directions:
1. Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
2. 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.
3. Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
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