Sopa de Tortilla
|Freshly ground pepper||To Taste|
|Dried flour tortillas||8 , coarsely crumbled (Tumaro'S, About 2 Cups)|
|Onion||1 Medium, chopped fine|
|Garlic||6 Clove (30 gm), minced|
|Corn||1 , cleaned (1 Ear, Good When You Have To Use Plain Flour Tortillas)|
|Chipotle chili||1⁄2 , chopped (Packed In Abodo Sauce, More To Taste)|
|Tomatoes/Small tin canned tomatoes||2 Medium|
|Tomato paste||3 Tablespoon|
|Chicken/Meat or vegetable broth||6 Cup (96 tbs)|
|Grated sharp cheddar cheese/Jack cheese||1 Cup (16 tbs)|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Avocado||1 , 1/2 inch cubes or thin slices|
|Sour cream||1 Tablespoon|
prepare the vegetable ingredients by grilling on charcoal or toasting on low heat in a frying pan on the top of the stove. Cook slowly so that the vegetable is soft and the skin is gently browned/blackened in places. This could include the tomatoes, the corn, and/or if you don't have chipotle chillies packed in adobo sauce, jalapeno or other peppers. This will impart a vital 'smokey' taste to the soup.
Cut flour tortillas in strips and fry them in oil until lightly browned.
IN a large saucepan (you'll need to cover it when 'sweating' the onions, in a few moments) gently fry the onions for a minute or two, add the minced garlic and allow to cook slowly, covered, on low heat, for about ten minutes, until transparent but not browned.
ADD the tomatoes/tomato paste (you can use all tomato paste - 6 tablespoons, or mix with grilled fresh or canned tomatoes, about a cup, or use all fresh or canned tomatoes, about 2 cups.
ADD the chili pepper. These can be hot, so taste before adding. You can always add heat, but it is hard to get rid of once in the soup. Mix well with the onions and continue cooking on low heat, stirring until well blended. VARIATION: Grill jalapeno or other chili pepper on charcoal, under a broiler or in a pan until soft and flecked with black.
ADD the broth, stir and allow to reduce slightly, about ten minutes. Taste and add salt if needed. (prepared ingredients like tomato paste, packed chipotle chilis and broth may be salty).
DURING this time, if you like a thicker soup, you can measure a few cups of the soup into a blender and liquify the solid ingredients. BE CAREFUL - the soup is hot and if the top of the blender is not firmly on and held in place, you can have hot soup all over the kitchen. Taste for seasoning, add salt and pepper if necessary.
WHEN ready to serve, measure some partially crumbled tortilla chips, grated cheese, cilantro and optional avocado into the soup bowls. Add the soup and garnish with additional cilantro.