About Tortilla Soup
Tortilla soup is a great "help yourself" sort of meal. Everyone jazzes up their soup the way they want it. I love to make this for guests. You should make it a day before serving so that the flavors have time to mature. It is also a good opportunity to use that soup tureen that you have stashed away.
Tortilla Soup Ingredients
- 2 pasilla chilies
- 2 ancho chilies
- 4 tomatoes (or 6 roma tomatoes), chopped
- 1 onion, chopped
- 4 cloves garlic, peeled
- 4 quarts defatted chicken broth
- 1 tbsp. chopped cilantro
Toppings (prepare in advance):
- 12 - 20 tortillas, cut into thin strips
- 1 6oz pkg Queso Fresco or Feta cheese, crumbled
- 3 - 4 avocados, sliced
- 1/2 head iceberg lettuce, shredded
- 1 cup mexican sour cream, or 1 cup regular sour cream, thinned with a little milk
- 1 onion, finely chopped
How to Make Tortilla Soup
In a small saucepan, boil chilies until they are softened. When soft and cool, remove stem, seeds, and veins. Place chilies in a blender container, along with tomatoes, onion, garlic, and about 1 cup of chicken broth (enough to facilitate blending). Puree well.
In a large stock pot, heat remaining chicken broth, and add in chile puree. Salt to taste, and add cilantro. Simmer for about 30 minutes. (Tastes better made one day in advance.)
Fry tortilla strips in oil, until crispy. Serve soup in individual bowls, or in a large tureen. Serve all toppings and tortilla strips in separate dishes, so that each person can garnish their soup to their liking.
Note: You can bake the tortilla strips in the oven, and avoid the frying altogether, although the texture is a bit tougher. Without the fried tortillas and the rich toppings, this is a great low-fat meal.