The Mansion's Tortilla Soup

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons corn oil
  • 4 corn tortillas, coarsely chopped
  • 6 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh epazote or cilantro
  • 1 cup fresh onion, pureed
  • 2 cups pureed fresh tomatoes
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 whole bay leaves
  • 4 tablespoons canned tomato puree
  • 2 quarts chicken stock
  • Salt
  • Cayenne pepper
  • 1 cooked chicken breast cut into strips
  • 1 avocado, peeled, seeded and cubed
  • 1 cup cheddar cheese, shredded
  • 3 corn tortillas, cut in strips and fried until crisp
Directions
  • Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.

  • Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.

  • Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.


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