Thursday, October 16, 2014

Tortilla Soup

Tortilla Soup
(4 servings)


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


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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