Carolyn’s Tortilla Soup

This is an absolutely OUTSTANDING soup. My wife, Carolyn, developed the recipe.

Carolyn’s Tortilla Soup

2 T. Olive oil

3 Corn tortillas, cut into narrow strips, 2 inches long

2 T. Minced garlic

½ Large onion, cut into chunks

1 Large tomato, cut into chunks

1 T. Ground cumin

½ t. Dried basil

1 T. Dried oregano

2 t. Chili powder

20 oz. Ro-Tel chopped tomatoes and green chilies (canned)

½ c. Corn kernels, frozen

1 c. Chopped bell pepper (red, orange, and/or yellow)

2 qts. Chicken stock

Salt

Cayenne pepper

Garnishes:

2 c. Cups cooked chicken, cut into small pieces

1 Avocado, peeled, seeded, and cubed

1 c. Cheese, Mexican style (Monterey Jack may be used), shredded

1 c. Medium salsa

3 Corn tortillas, cut into thin strips, and fried until crisp

Note that this soup is even better if made one day ahead of time and then gently reheated before serving with garnishes.

· Heat oil in a large saucepan over medium heat, and then sauté the tortilla strips and garlic over medium heat until the tortillas are soft.

· Make fresh onion and tomato purée in the blender by puréeing the onion and tomato with 1 cup of the chicken stock.

· Add the onion and tomato purée to the tortillas and bring to a boil.

· Add cumin, basil, oregano, chili powder, Ro-Tel, corn kernels, bell pepper, and chicken stock.

· Bring to a boil again, and then reduce heat to simmer.

· Add salt and cayenne pepper to taste, and cook, stirring frequently, for 30 minutes. Skim foam from surface, if necessary.

· When serving, garnish each bowl with an equal portion of chicken, avocado, shredded cheese, salsa, and crisp tortilla strips. Serve immediately.

2/27/2017 5:02 PM