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Question by Me: Tortilla soup!!!!! Please help me!?
I am trying to find a certain recipe for tortilla soup.. Please help!! :)?
I have a recipe but I lost it.. I have been looking online but none of them match.
I don’t want to use canned broth and I don’t want to use canned tomatoes either.
Does anybody know of a good one? Please help.
The one I have calls for ancho chillies too.. and I prefer that : ) Thank you.
Man I wish I had that recipe.
Answer by CSI Gilbert Mom
I don’t know if this is what you’re looking for, but here’s one:
1.2 litres chicken stock
1 onion, peeled and cut into 6 pieces
3 garlic cloves, peeled
1 x 400g can tomatoes or 4-6 fresh tomatoes, skinned and seeded
6 corn tortillas
5 tbsp. olive or vegetable oil
1-2 dried ancho chilli, stem and seeds removed (see note below)
200g buffalo mozzarella or barrel-aged feta, diced in ½cm pieces
1 large ripe avocado, diced as with the cheese
1 large lime, cut into wedges
Put the onion and garlic in a large, heavy frying pan on a fairly hot flame, and dry toast for 5-6 minutes until they start to take on a golden colour, stirring regularly. Put them in a food processor or blender with the tomatoes and whiz to a puree. Put the puree in a saucepan on a medium-high heat and reduce to a thick, tomato puree. Add the stock and simmer for 25 minutes. Season to taste, bearing in mind that feta is saltier than mozzarella. (This can be done the day before.)
Put the chilli in a dry frying pan and toast for 30 seconds – bee careful not to burn it or the chilli will taste bitter. Tear into strips.
Cut the tortillas in half and then cut each half into 2cm long strips. Heat the oil in a saucepan until shimmering (test with a tortilla strip to see if it sizzles which means the oil is hot enough.) Add half the strips and fry, stirring constantly until the pieces are golden brown and crispy. Take out and dry on kitchen paper. Repeat with the remaining strips, you can re-use the oil for another recipe.
When you are ready to eat divide the tortilla strips between 4 bowls. Add the tomato broth. On the table arrange the cheese, avocado and lime wedges so that each person can add liberally to their soup, squeezing on the lime juice. You may also like to chop some flat leaf parsley or coriander to garnish (the Mexicans use a herb called epazote if you can find it.)
If you can’t get hold of ancho chillies, add a little smoked paprika to your broth and a little fresh chilli or even some strips of sun-dried tomato for a slightly different twist.
************* Here’s another one you could substitute canned tomatoes for fresh ************
Chicken Tortilla Soup
1 ½ pounds boneless, skinless chicken breast
1 cup chopped onion
6 garlic cloves, minced
1 tablespoon Canola oil
8 cups reduced-sodium canned chicken broth
2 teaspoons cumin
2 teaspoons chilli powder
1 cup drained canned hominy
2 dried Ancho chillies, stemmed, seeded and coarsely chopped
16 ounces fresh or frozen white corn
1 (10-ounce) can diced tomatoes with green chilies
Corn tortilla chips
1 1/2 cups cheddar cheese
In a saucepan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center.
Meanwhile, in a medium skillet over medium heat, combine onion, garlic and oil; Add the cumin and chili powder and cook, stirring, until onions are tender. Set aside.
Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan. Add canned broth, drained hominy, and ancho chiles to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.
In each soup bowl, arrange some tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken; top with grated cheese.
Know better? Leave your own answer in the comments!
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