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Aztec Tortilla Soup
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    Aztec Tortilla Soup

    • 2 fresh medium tomatoes
    • 1/2 cup light olive oil or other vegetable oil
    • 3 large garlic cloves, minced
    • 1 medium onion, finely chopped
    • 1 jalapeno or other hot green chili pepper, chopped
    • 8 cups Basic Chicken Broth
    • Broth, seasoned with bay leaf.
    • 1 1/2 cups diced cooked chicken breast meat
    • 8 6 inch corn tortillas, cut into 1/4-inch slivers
    • salt and black pepper, to taste

    • FOR THE GARNISH: Tortilla strips
    • Grated Monterey jack cheese
    • Minced hot green chili peppers
    • Diced avocado
    • Fresh cilantro (coriander) leaves
    • Sour cream
    • Lime wedges
    PREPARATION : To peel tomatoes easily and give them a slightly smoky flavor hold one at a time over the flame of a burner, using a long wood handled carving fork; alternatively, cut in half and place cut side down on foil under broiler. Either way, skin will brown and crack and be easily pulled off. Squeeze seeds and juices from peeled tomatoes and chop.

    Heat all but 3 tablespoons oil in a small skillet and saute garlic, onion, and chilies until wilted and just beginning to turn light golden, about 8 minutes. Add tomatoes and saute and stir until juice evaporates and mixture thickens a bit. Add to chicken soup in a 3-quart saucepan.

    Simmer soup with chicken for 15 minutes before serving and adjust seasonings.

    Meanwhile, heat remaining 3 tablespoons oil in a heavy 10-inch skillet and brown the tortilla strips in batches, one layer at a time, turning frequently so strips turn an even golden brown. This will take about 3 minutes, but watch carefully as strips blacken suddenly. Drain on a paper towel. Divide tortilla strips among 6 or 8 soup bowls and ladle soup with solids over them. Add other garnishes or pass them at the table.

    From: "The Whole World Love Chicken Soup"
    Posted By: Mimi Sheraton, Via: Rec.Food.Recipes
    Post Date:

    *BACK TO SOUPS*







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