Tortilla Soup
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Begin with a large pot
2
Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes
3
When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil
4
Reduce heat, add chicken, and simmer for 10 to 15 minutes
5
Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy
6
Drain well on paper towels
7
At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl
8
The strips are added at the top
9
We, of course, use white and blue corn tortillas
10
If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas
11
To finish the soup, you've got to make some slurry
12
Yep
13
This will add just a little body to the soup
14
With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste
15
This stuff feels and looks like
16
Well, slurry
17
Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other
18
Continue to cook on high heat for a minute, then reduce to low
19
The soup will look cloudy at first but will clear up and thicken slightly
20
Remove from heat
21
Add cilantro and lime juice
22
Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips
23
Ladle soup on top
24
Place a handful of strips on top of each and serve
25
This soup (without the tortillas) keeps well for 3 to 4 days refrigerated
26
Tortillas will also keep well for a few days if sealed well and stored at room temperature
27
In moist climates they may require re-crisping in a 350 degree F oven for a few minutes
28
2 pounds boneless, skinless chicken (breast, leg, or thigh) 1/2 cup diced yellow onion 1/2 cup medium-dice green bell peppers 1/4 cup roughly chopped cilantro leaves 2 teaspoons oregano leaves 3 tablespoons finely chopped garlic 2 teaspoons salt 2 teaspoons white pepper 4 cups (1 quart) water This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc
29
Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil
30
Reduce the heat and simmer for 1 to 1 1/2 hours
31
If you desire, you can bake all of this in a covered dish in a 350 degree F
32
Oven for about 3 hours for the same results
33
The meat should be tender to the point where it begins to shred
34
Some of it may require quick chopping
35
You may want to reserve the liquid for use in soups, etc
36
Use the cooked meat in your dish right away or refrigerate for up to 3 days