Recipe courtesy of Beso
From:
Food Network Magazine
Tortilla Soup
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 291
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 25
- Sodium
- 1376
- Total: 1 hr 45 min
- Prep: 1 hr 10 min
- Cook: 35 min
Ingredients
3 dried mulato or ancho chile peppers
1 tablespoon extra-virgin olive oil
1 onion, sliced
3 cloves garlic, smashed
1 28-ounce can plum tomatoes
1 tablespoon coriander seeds
1 teaspoon ground cumin
8 cups low-sodium chicken broth
2 bay leaves
4 sprigs fresh thyme
Kosher salt
1 to 2 grilled chicken breasts, sliced
3/4 to 1 cup crumbled queso fresco
1 avocado, diced
Fresh cilantro
4 corn tortillas, cut into strips and fried
1 to 2 tablespoons sour cream
Directions
- Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.
- Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about
- 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.
- Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.