AUSCC

This Authentic Mexican soup encompasses all the foods that are most popularly known as Mexican food. Salsa, avocado, cilantro and fresh hot tortilla chips are all included in tortilla soups. Below is a typical tortilla soup recipe with ingredients and method for cooking.

Ingredients

6 (6 inch) tortillas, preferably more old and dried out

¼ cup grape seed oil, peanut oil, or other high smoke point oil

1 small onion, chopped (½ cup)

2 cloves garlic, finely chopped

1 medium Anaheim, poblano or jalapeño chile, seeded, veins taken out, and chopped

4 cups chicken broth or homemade chicken stock

1 can diced tomatoes, undrained

½ teaspoon coarse salt

1 ½ cups shredded cooked chicken

1 ripe medium avocado

‘½ cup shredded Monterey Jack cheese

Chopped fresh cilantro

1 lime, cut into wedges

Method

1.If using somewhat old, dried out tortillas, that is good. However, if not, and relatively fresh tortillas are being used, put them on a baking sheet and put them in an oven at 200ºF for 10-15 minutes to dry them out. It is ideal to start with tortillas that do not have a lot of moisture in them. Slice the tortillas is two halves; slice each half into ¼ inch strips. In a 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

2.Heat the remaining oil in saucepan over medium-high heat. Prepare onion in oil for 2 minutes, stirring often. Add garlic and chill; cook for 2 to 3 minutes, stirring often, until vegetables are tender. Mix in broth, tomatoes and salt. Heat until boiling. Lower heat; cover and simmer for 15 minutes. Add chicken’ heat until hot.

3.To serve, peel and pit the avocado. Cut into 1 inch slices. Divide half of the tortilla strips among 4 individual serving bowls; pour in soup. Top with avocado and cheese; decorate with remaining tortilla strips and cilantro. Serve with lime wedges.