Tortilla Soup-Texas Home Cooking

* Exported from MasterCook *

Tortilla Soup-Texas Home Cooking

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c Unsalted chicken stock
6 Roasted garlic cloves* mince
1/2 c Red-ripe tomatoes, chopped,
Seeded or canned crushed
Tomatoes
1 md Onion, 1/2 chopped and
1/2 sliced into thin rings
1 Fresh jalapeno, sliced into
Thin rings
1 Chipotle chile (whole if
Dried, or minced if canned
1 t Dried oregano, preferably
Mexican
2 c Shredded cooked chicken or
Turkey
Juice of 1 lime
Salt to taste
4 Corn totillas, sliced, into
Thin strips, toasted or
Broiled until crisp.
Chopped cilantro,
Cubed avacado,
Mexican Asadero cheese
Crumbled or
Monterey Jack cheese grated
For garnish

In a large, heavy saucepan, bring the stock to a boil.
Reduce the heat, and simmer uncovered until the stock
is reduced to approximately 6 cups.

Add the garlic, the tomatoes, the chopped half of the
onion, the jalapeno, the chipotle, and the oregano to
the stock. Continue to simmer, uncovered over
medium-low heat another 30 minutes. While the soup
cooks, place the remaining onions (sliced) on a
greased baking sheet, and broil them until they are
softened and a little brown around the edges. Add the
broiled onions, the chicken, and the lime juice to the
soup, and continue simmering until the chicken is just
heated through. If you have used a dried chipotle,
remove the chile, and either mince it and return it to
the pan or discard it, depending on how spicy you want
the meal.

To serve, place a small handful of totilla strips in
each bowl, and pour the soup over. Pass the garnishes
separately.

*Roasted garlic: Place individual cloves with skins
on, in a heavy skillet over low heat, and turn them
until the skins darken on all sides and the cloves
soften.

NOTES: Tortilla soup originated in Mexico as a way to
use old tortillas and leftover poultry, but it
developed into one of the classics of the national
cuisine. If you want the full flavor of the dish,
don't skip the steps of roasting the garlic and
broiling the onions. These actions add a smoky
mellowness to the soup which you can enhance even more
by using smoked poultry.

From Texas Home Cooking by Cheryl Alters Jamison, and
Bill Jamison ISBN 1-55832-058-X (cloth)----ISBN
1-55832-059-8 (paper)

Typed by Bobbie Beers 3/16/96 From:
Valance@omnifest.Uwm.Edu (Marsha



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