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Tortilla Soup
1 Tbsp vegetable oil
8 corn tortillas, chop coarse
1 tsp cayenne pepper
3 bay leaves
1 1/2 Tbsp chicken base
1/4 cup cilantro, fresh, chopped
1 salt to taste
2 chicken breasts, cooked and diced
1 corn tortilla strips, fried
1 1/2 tsp garlic, fresh, chopped
2 cups onion puree
2 Tbsp cumin powder
3/4 cup tomato paste
1/2 cup water
2 Tbsp epazote, chopped
1 white pepper to taste
1 chopped avocado
1 shredded Monterey Jack cheese
In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped
corn tortillas. Saute until tender. Add onion puree, tomato puree,
cayenne pepper, cumin, bay leaves, tomato paste, chicken base and
water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove
Bay leaves. Blend mixture briefly in food processor. Strain through
colander. Adjust seasoning if necessary. Add salt and pepper to
taste. To serve, spoon a portion of soup in individual serving
bowls.. Garnish with diced chicken, avocado, fried tortilla strips
and cheese. Serve immediately.
Makes 8-10 6-ounce servings.
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Tortilla Soup 21