Tortilla Soup
Friday, January 02, 2015
At a dive in San Antonio on year, we ordered a bowl of Tortilla Soup. It was amazing. I immediately set about the process of deconstructing the spices, flavors and base ingredients. It's the combination of Fresh and uncooked (chips, avocado, cheese, tortilla chips) with slowly simmered spices and vegetables that really gives this soup the upper hand.
Instructions:
Puree the onion and tomato together in a blender or processor.
Heat the olive oil in a large soup pot and sauté tortilla pieces and garlic until the tortillas are soft, but before the garlic turns golden.
Add the pureed onion and tomato mix. Bring to a boil.
Add the tomato sauce, lime juice, chili powder, cumin, chipolte chili puree, carrots and Mexican Oregano and chicken stock. Bring to a boil. Then cover and simmer for 15 minutes. Add the cilantro and simmer an additional 15 minutes.
Check the seasonings and salt and pepper to taste. You should be good, and probably don't need salt unless you used a low sodium chicken stock.
Serve garnished with cooked, fork split chicken breast, avocade, cheese and tortilla chips
Ingredients:Puree the onion and tomato together in a blender or processor.
Heat the olive oil in a large soup pot and sauté tortilla pieces and garlic until the tortillas are soft, but before the garlic turns golden.
Add the pureed onion and tomato mix. Bring to a boil.
Add the tomato sauce, lime juice, chili powder, cumin, chipolte chili puree, carrots and Mexican Oregano and chicken stock. Bring to a boil. Then cover and simmer for 15 minutes. Add the cilantro and simmer an additional 15 minutes.
Check the seasonings and salt and pepper to taste. You should be good, and probably don't need salt unless you used a low sodium chicken stock.
Serve garnished with cooked, fork split chicken breast, avocade, cheese and tortilla chips
| Item | Amount |
| Main Ingredients: | |
| Extra Virgin Olive Oil | 3 TBS |
| Corn Tortillas, torn into spoon sized pieces | 4 each |
| Garlic cloves, pressed | 5 each |
| Large Onion, pureed | 1 each |
| Carrots, julianned | 3 each |
| Large Tomatoes, pureed | 3 each |
| Tomato Sauce | ¼ cup |
| Lime Juice | ¼ cup |
| Chili Powder | 2 tsp |
| Mexican Oregano | 1 tsp |
| Cumin, ground | 1 tsp |
| Chipolte chilis in adobo sauce, pureed | 1 tsp to 1 TBS |
| Fresh cilantro, chopped | ½ cup |
| Chicken Stock | 8 cups |
| Salt and Pepper | To Taste (about 1½ tsp salt) |
| Garnish and Serve: | |
| Chicken Breast, cooked and fork split | 1 each |
| Avocado Slices | garnish |
| Shredded Cheddar Cheese | garnish |
| Crispy Unsalted Tortilla Chips | garnish |
Tips:
To make the pureed Chipolte chilies in adobo Sauce, you'll need to buy a small can and toss it in the blender. The heat is regulated by the Chili's. So one teaspoon gets you a very mild soup, while 1 tablespoon gives it just a slight heat.
Mexican Oregano is hard to come by. You probably have to grow it yourself. It's not Italian or Greek grown in Mexico. Its Mexican Oregano.
Low-Fat Options:
You can use a soy cheese... but this is pretty low fat to begin with. Just make sure your tortillas and stock and other ingredients are low fat.
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