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The Mansion On Turtle Creek Tortilla Soup

Party.Freak's picture
  Corn oil 3 Tablespoon
  Corn tortillas 4 , cut into long strips
  Garlic 3 Clove (15 gm), peeled
  Onion puree 2 Cup (32 tbs) (Fresh)
  Fresh tomato puree 4 Cup (64 tbs)
  Dried chilies 3 , fire roasted and seeded (New Mexican Style)
  Jalapenos 2 , chopped
  Cumin powder 1 Tablespoon
  Epazote/2 tablespoon chopped fresh cilantro 1 Tablespoon, chopped
  Ground coriander 1 Teaspoon
  Bay leaf 1 Large
  Chicken stock 1 1⁄2 Quart
  Salt To Taste
  Lemon juice To Taste
  Cayenne pepper To Taste
  Cooked whole chicken breast 1 , skinless, boneless and cut into thin strips
  Avocado 1 Large, peeled, seeded and cut into small cubes
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Corn tortillas 4 , cut into thin strips and fried crisp

Heat oil in a large saucepan over medium heat.
Add tortillas and garlic; saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes.
Add onion puree and cook for 5 minutes, stirring occasionally, until reduced by half.
Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf and chicken stock.
Bring to a boil.
Lower heat and simmer for approximately 40 minutes.
Skim fat from surface, if necessary.
Process through a food mill to attain the perfect consistency or use a blender (soup may become thick, thin out with additional chicken stock).
Season to taste with salt, lemon and cayenne (optional).
Ladle soup into warm bowls.
Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla chips.

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The Mansion On Turtle Creek Tortilla Soup Recipe