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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Delicious tortilla soup recipe. very impressive flavors that will have you making it again and again. Ingredients:
*salsa fresca |
1.5 lb tomatoes - cored, seeded and cut into 1/2in chunks |
1/4 cup white onion - finely chopped |
1/4 cup cilantro - chopped |
1 jalapeno pepper - seeded, deveined and finely chopped |
3 tbs lime juice - fresh |
salt & pepper to taste |
*tortilla soup |
1 sm white onion - chopped |
1 tsp garlic - chopped |
1/2 tsp oregano |
4 peppercorns |
2 chitepin (aka. chilipiquin) peppers |
2 tbs olive oil |
2 qts chicken stock - good quality |
1 bay leaf |
corn oil for frying |
4 corn tortillas - cut into strips |
1 avacado - sliced thin |
1/4 cup monterey jack cheese |
1 lime - cut into 8 wedges |
Directions:
1. *Salsa Fresca*
2. mix all the salsa ingredients together and let stand for atleast 30min before using.
3. puree 1.5 cups of the salsa, but not all.
4. *Soup*
5. in a large sauce pan, heat the oil and saute the onion until soft.
6. add the stock, garlic, bay leaf, oregano, peppercorns and Chilipiquin. simmer for 1 hr.
7. add the pureed salsa and mix briefly. remove from heat
8. season with salt/pepper to taste.
9. *Tortillas*
10. fill 2in of sauce pan with corn oil. heat to 375deg - if you drop a tortilla in there, it should sizzle.
11. fry tortillas until golden brown and crisp.
12. to serve, divide tortillas into wide soup bowls.
13. add 2-3 slices of avacado, a lime wedge and some grated cheese to each bowl.
14. pour in the hot soup. add a dollop of salsa and serve immediately.
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