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Sopa de Tortilla (Tortilla Soup)
2 onions, coarsely chopped
4 tomatoes, coarsely chopped, medium
3 tablespoons corn oil
4 6 inch corn tortillas, coarsely chopped
6 cloves garlic, minced
1 tablespoon cilantro, chopped, fresh
1 teaspoon cumin, ground
2 teaspoons red chili powder
2 bay leaves
1/4 cup tomato puree
8 cups chicken broth
salt, to taste
cayenne, to taste
1 cooked chicken breast, double, skinned, boned, and cut into strips
1 avocado, peeled, pitted, and cubed
1 cup cheddar cheese, shredded
3 6 inch corn tortillas, cut into thin strips and fried crisp
Place the chopped onions in a blender or a food processor and puree;
set aside. Repeat process with the chopped tomatoes. Heat the
oil in a large saucepan over medium heat. Saute the tortillas with
the garlic and cilantro until the tortillas are soft. Add the
onion and tomato puree and bring to a boil. Add the cumin, chili
powder, bay leaves, canned tomato puree, and chicken broth. Bring
to a boil again, then reduce to a simmer. Add the salt and cayenne
to taste and cook, stirring frequently, for 30 minutes. Skim any
fat from the surface. Strain and pour into warm soup bowls.
Garnish each bowl with an equal portion of chicken breast, avocado,
shredded cheese, and crisp tortilla strips.
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Tortilla Soup 10