Savory Tortilla Soup Recipe

Mexican Recipes To-Go

Mexican Soup Recipes

Ingredients:

2 dried ancho chilies, -or- ancho chili powder
2 tbsp canola oil
6 corn tortillas - (blue or yellow)
1 onion, chopped
4 garlic cloves, minced
8 cup chicken stock (reduced-fat) or- veg, etable stock
2 cup tomato puree
1 tbsp cumin powder
1 tsp oregano
3/4 tsp salt
2 limes, juiced

OPTIONAL GARNISHES

1 monterey jack cheese, grated or- so, y cheese
1 avocado, diced
1 nonfat sour cream
1 fresh cilantro, minced
1 cooked chicken, diced

Instructions:

Remove stems and seeds from ancho chilies. Place chilies in a
saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces. In a
large saucepan, saute tortillas, onion and garlic in 2 teaspoons
canola oil until onions are soft. Add ancho pepper puree or chili
powder, chicken stock, tomato puree, cumin, oregano and salt to
saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in
lime juice and reheat. Slice remaining tortillas into 1/4-inch x
2-inch strips. Heat remaining oil in a medium skillet. When oil is
hot, add tortilla strips and saute until crisp, about 2 minutes.
Transfer tortilla strips to a paper towel to drain. Ladle soup into
bowls and top with tortilla strips, cheese and garnishes, as desired.

Servings: 6

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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