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  • tortilla soup (sopa de tortilla)

    2 votes
    tortilla soup (sopa de tortilla)
    Prep time:
    Cook time:
    Servings: 10
    by david spottiswood
    19 recipes
    		 >
    Chipotle chiles en adobo give this soup a distinctive, authentic and spicy flavor

    Ingredients

    • 1 and 3/4# tomatoes
    • 1/2 C peanut oil (or veg oil)
    • 6 corn tortillas cut in strips
    • 1 med white onion, chopped
    • 1/2 head garlic, cloves separated and finely chopped
    • 12 C chicken stock
    • salt and pepper to taste
    • 10 chiles en adobo (one 7oz. can is plenty our supermarket sells them, but you may have to go to a Mexican store)
    • 1 Haas avocado, peeled and diced
    • 1/4# queso fresco (usually round - can substitute Manchego or Muenster)
    • 1-1/2 C shredded poached chicken
    • 1/2 C finely chopped cilantro leaves
    • 2 limes, quartered

    Directions

    1. blanch and peel the tomatoes, allow to cool and puree
    2. heat oil, add tortilla strips, fry until brown, dry on paper towels, reserving some of the oil (2 or 3 T)
    3. put the reserved oil in a heavy stockpot and saute the onion until clear (about 3 min)
    4. add the garlic and cook 2 more min
    5. add the tomato puree and cook about 10 more minutes
    6. add the chicken stock, lower heat and simmer, covered, about 1/2 hour
    7. add salt and pepper
    8. in each bowl put one chile (I cut them into thirds or quarters), a few avocado chunks, some cheese cubes, shredded chicken, chopped cilantro and fried tortilla strips
    9. add soup, squeeze in some lime juice and serve

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