Tortilla Soup
By
cyndy ladas
@kyrel
14
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.
Ingredients
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5 clovegarlic peeled
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10roma tomatoes cored and quartered
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3 Tbspolive oil, extra virgin
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1large yellow onion diced
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10 cchicken stock
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1dried chipolte stemmed and seeded (save the seeds)
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3/4 lbtortilla strips
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1/2 cchopped cilantro leaves
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1avocado; peeled, seeded, and diced
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3large chicken breast cut into bite size pieces
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2 cheavy cream
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1/4 cbuttermilk
How to Make Tortilla Soup
- 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.
About Tortilla Soup
Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Sodium
