Tortilla Soup
Dayna Erck
ingredients
- 3 corn tortillas
- 1 1-pound can tomatoes, coarsely chopped,including juice
- 2 cloves garlic
- 1/2 cup onion, chopped
- 1-2 tablespoons corn oil
- 8 cups chicken stock
- 1 teaspoon, m ore or less, ground cumin
- 1 teaspoon white pepper salt to taste
- 3-4 tablespoons tomato sauce, if needed
- PRESENTATION
- 1 avocado, diced
- 8 ounces Cheddar cheese, grated
- grated chicken (optional)
directions
- 1
Cut tortillas in strips. Heat about 3 inches of oil to 375 to 400 degrees. Fry tortilla strips a few at a time for about 45 seconds or until crisp. Drain on paper towels and add salt to taste.
- 2
In a blender, puree the tomatoes with garlic and onion. Transfer to a 3 quart saucepan and saute in hot oil for 5-10 minutes. Add chicken stock and seasonings and simmer, uncovered 30-45 minutes or until flavorful. Adjust seasonings to taste, adding tomato sauce and more cumin if desired.
- 3
When ready to serve, reheat the broth. Place garnishes in a small bowl to be served with soup.
- 4
Some people like to use a variation of cheeses, white goat and Monterery jack cheese. Also, sliced white chicken and fresh basil or cilantro enhances this soup.
- 5
The stock may be made several days in advance and or frozen.
Source: Dayna Erck
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