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Wednesday, Sep. 16, 2009
Recipe: Tortilla soup
2 tablespoons vegetable oil
1 small white onion, diced
1 small jalapeno, seeded and diced
Merced Sun-Star - PHOTO BY BEA AHBECK
You would never know it to taste tortilla soup, but it was originally served to use up stale tortillas.
2 tablespoons tomato paste
48 oz. chicken stock or broth
1 store bought rotisserie chicken
1 large ripe tomato, diced
1/2 cup cilantro, roughly chopped
Juice of 4 limes
1 tsp ground Mexican oregano
2 tsp salt
1 bag good quality tortilla chips
1 large ripe avocado, sliced
Sour cream
Sliced green onions
Directions:
In a large soup pot, heat vegetable oil on medium high heat for about 2 minutes, then add onion and jalapeno. Sautee for at least 5 minutes, or until onion is very soft and just beginning to brown. Add tomato paste, and stir with a wooden spoon to break up into the onion and jalapeno. Pour in chicken stock or broth, and bring to a boil.
Meanwhile, shred the breasts of the rotisserie chicken into bite sized pieces. Save the legs for a midnight snack.
Add shredded chicken breast, tomato, cilantro, lime juice, oregano, and salt. Lower heat to a simmer, and cook for about 10 minutes, allowing flavors to come together.
To serve, place a handful of gently crushed tortilla chips in bottom of individual soup bowls. Ladle chicken soup over chips. Garnish with a few more whole chips, avocado, sour cream, and sliced green onions. Serve with hot sauce.
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