TORTILLA SOUP (New Mexico)
This soup is inexpensive, easy to make, and quite nutritious.
* 1-Whole Chicken, boiled (stewed ~ 1-1/2 hours), white meat removed, chilled, and shredded into a bowl (set aside in frig). Reserve the unused bones & pieces for Stock.
* 5-Cups Chicken Stock (or make from boiling chicken (above),
*Corn Oil
* 6-Corn Tortillas cut into ¼-inch wide strips (Julienne)
* 4-Corn Tortillas cut into 1-inch squares
* 1/2-Cup finely chopped Onion
* 3 Garlic Cloves (minced)
* 1 to 2 jalapenos, seeded & fine diced
* 1 to 2 Serrano Peppers, seeded & fine deiced
* 3 Anaheim Chili’s, diced or one 7Oz can Diced Green Chili’s (Ortega or Hatch)
* 8-Plum or Roma tomatoes (skinned & crushed or one large can crushed or diced Hunts Tomatoes.
* 3-Tbs Tomato Paste
* 1-Tbs Cumin Seed, coarsely ground
* ¼-tsp Cayenne Pepper
* 1-Cup Red Chili Sauce. It’s best to make your own from New Mexico or Guajillo dry Chili’s. Or, use a brand Red Sauce like Ta Patio if it’s easier.
* Fresh Cilantro, sliced Avocado, Jack Cheese & sliced Green Chili's for garnish
Directions
* In a large Skillet, Heat 3 Tbs. oil over Medium heat. Add the (Julienne) tortilla strips and fry until golden. Strain, dust with salt, place in a container & set aside. These can be refrigerated or frozen in advance.
* In the same skillet, heat 3 Tbs. more oil over Medium heat. Add the 1-Inch Tortilla Squares, and fry gently until just golden.
* Add the Onion & cook 3 minutes more
* Add the Garlic, Jalapeno & Serrano Peppers, and cook 2 to 3 more minutes.
* Add the Anaheim Chili’s with juice, Tomatoes, and Tomato Paste and simmer for about 10 minutes. Add the contents to a Dutch-Oven or medium Stock Pot
* Stir in the Cumin & Cayenne, slowly whisk in the Chicken Stock and Red Sauce and simmer for about 20 to 30 minutes, until just slightly reduced.
* Add the Shredded Chicken and the Avocado until heated through (one or two minutes). Serve immediately or (without Avocados) chill in ice water then refrigerate or freeze.
Garnish in bowls with the (Julienne) Tortilla crisps, Cilantro, and sliced Jalapeno. Serve Jack Cheese, and sliced Avocado on the side. OR: Put slices of Avocado in the Soup when serving (as in the photo)
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