Love me some tortilla soup.   Add chicken and you have dinner.


Ingredients

  • 8 cups chicken stock
  • 2 cups crushed tomato
  • 1 small onion diced
  • 6 cloves garlic roughly chopped
  • 2 dried pasilla chile
  • 1 dried california chile
  • 1 tsp mex oregano
  • Pinch of cayenne
  • 1 lime
  • 1 avocado diced
  • chicken cooked, diced or shredded
  • 6 corn tortillas cut in to strips
  • Queso fresco crumbled
  • Chopped cilantro
  • Salt

Directions

  1. Seed chiles and tear in to shreds.
  2. Toast in small pan
  3. Cover in 2 cups water, bring to a boil, reduce to simmer, cook 15ish minutes
  4. Meanwhile, bring stock to boil, reduce to simmer
  5. Sweat onions + garlic + oregano till soft
  6. Combine tomato, onion mixture, and chiles w/ water in a vessel
  7. Blend with stick blender
  8. Pass through a chinos into stock.
  9. Stir
  10. Salt (more than you think)
  11. Squeeze in juice of 1 lime
  12. Heat 1/2 inch of oil in skillet
  13. Fry tortilla strips in batches, drain on paper
  14. Plate chicken then avocado then queso fresco then crumbled cheese then cilantro
  15. Ladle soup onto stuff at table

Based on Rick Bayless’s recipe.   Be careful not to overdo it with the cayenne.

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