tortilla soup

How To Make tortilla soup

• Step 1
  Whisk together the heavy cream and buttermilk. Let stand in a warm place for 8 hours to make Crema
• Step 2
  Place the garlic and tomatoes in a blender and beat until smooth
• Step 3
  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.
• Step 4
  Stir in the tomato puree and cook another 10 minutes, stirring often
• Step 5
  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.
• Step 6
  Serve with Crisp fried tortilla strips, cilantro, avocado chucks, lime wedges, and the cream and buttermilk mixture (Crema).
• Step 7
  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.
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