Tortilla Soup

Name: Tortilla Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10-12
Cuisine: Mexican
Ingredients: 5 clove garlic peeled; 10 roma tomatoes cored and quartered; 3 Tbsp olive oil, extra virgin; 1 large yellow onion diced; 10 c chicken stock; 1 dried chipolte stemmed and seeded (save the seeds); 3/4 lb tortilla strips; 1/2 c chopped cilantro leaves; 1 avocado; peeled, seeded, and diced; 3 large chicken breast cut into bite size pieces; 2 c heavy cream; 1/4 c buttermilk

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By cyndy ladas
@kyrel

I got the base for this soup from the movie Tortilla Soup, but I've tweaked it to my own personal taste. This soup makes a great start to any Cinco de Mayo celebration, or a good warm up on a chilly Fall night. Hope you enjoy it and let me know what you think.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

10-12

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

Add to Grocery List

5 clove

garlic peeled
10

roma tomatoes cored and quartered
3 Tbsp

olive oil, extra virgin
1

large yellow onion diced
10 c

chicken stock
1

dried chipolte stemmed and seeded (save the seeds)
3/4 lb

tortilla strips
1/2 c

chopped cilantro leaves
1

avocado; peeled, seeded, and diced
3

large chicken breast cut into bite size pieces
2 c

heavy cream
1/4 c

buttermilk

How to Make Tortilla Soup

Step-by-Step

Whisk together the heavy cream and buttermilk. Let stand in a warm place for 8 hours to make Crema
Place the garlic and tomatoes in a blender and beat until smooth
Heat the olive oil over low heat. Add the chicken and saute just until it looses the outside pink color; add the onions, salt and pepper and cook, stirring frequently, until onions are a pale brown and caramelized, about 10 minutes.
Stir in the tomato puree and cook another 10 minutes, stirring often
Pour in the chicken stock, and add in the chipotle chili, bring to a boil then reduce heat to a simmer and cook uncovered for 20 minutes. Stir in the tortilla strips and cook 10 minutes longer, until the strips are softened. Remove and discard the chili.
Serve with Crisp fried tortilla strips, cilantro, avocado chucks, lime wedges, and the cream and buttermilk mixture (Crema).
Sometimes I like to add a little kick to the soup so I'll add diced jalapeno or ghost peppers, but be careful as the ghost pepper really packs a punch.