Tortilla Soup
(4 servings)
Ingredients:
4
medium Corn Tortillas
1
tbsp. Canola Oil, plus extra for frying
1
small White Onion, finely chopped
2
cloves Fresh Garlic, crushed
1
(14 oz.) can Plum Tomatoes, drained
4
cups Chicken Broth/Stock
1
small bunch Fresh Cilantro
As
needed Salt & Black Pepper
Directions:
Cut
tortillas in half and stack. Then cut
into strips about ¾ inch wide. Using a
heavy skillet, fill with oil to about ½ inch or so and heat over medium-high
heat. In small batches, fry tortillas
until crisp and golden brown. Remove
carefully onto paper towels and set aside.
Now using a heavy sauce pan over medium heat, bring tablespoon of oil to
temperature and add the onion and garlic.
Cook for about 2 to 3 minutes.
Onions should be soft and translucent and garlic must not brown or burn. Chop tomatoes and add to the onion
mixture. Pour in the chicken broth/stock
and bring to a boil. Lower heat and
simmer for 10 minutes. Chop cilantro
leaves and add to soup. Set some aside
to use as a garnish. Taste the soup and
adjust taste with salt and pepper.
Divide fried tortillas pieces among soup bowls and ladle soup into
them. Garnish with remaining cilantro
and serve.
Note: Some people may
want to try flour
tortillas in place of the corn ones.
Note: If
you like it spicy, add your favorite
items to meet your heat level.
Ideas for Future Efforts
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