TORTILLA SOUP
serves 6
from: Joann Griesser
8 small onions, peeled and halved
8 ripe medium tomatoes
4 Tablespoons olive oil
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2 corn tortillas
4 cloves garlic minced
2 jalapeno chilies, stemmed seeded, and minced
1 Tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons ground cumin
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7 cups chicken broth, preferably homemade
2 cups beef broth, preferably homemade
3 Tablespoons fresh lime juice
Salt to taste
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4 corn tortillas
2 Tablespoons vegetable oil
5 Tablespoons finely grated Parmesan or Pecorino Romano cheese
2 boneless, skinless chicken breasts, poached, cooled and cut into julienne strips
1 ripe avacado, diced and tossed with a little lime juice to prevent discoloration
Cilantro leaves (fresh coriander)
1. Preheat the broiler.
2. Rub the onions and tomatoes with 2 Tblsp of the olive oil & place in a single
layer in a 12 x 9-inch roasting pan (do not use foil-will use again).* Broil the
veggies - 4 inches from the heat (use middle shelf), turning frequently until
charred all over, 20 to 25 minutes. Puree the vegetables with accumulated
pan juices in a food processor and set aside.
3. Heat the remaining 2 Tblsp olive oil in a stockpot over medium-high heat.
Tear 2 tortillas into small pieces and saute them in the oil along with the garlic
and jalapenos just until softened, 3 to 4 minutes. Stir in the chili powder,
oregano, and cumin; cook 1 minute more.
4. Add the chicken and beef broths to the pot and bring just to a boil. Stir in the
reserved tomato-onion puree and the lime juice. Season to taste with salt.
Simmer uncovered, stirring occasionally, 30 minutes.
5. Preheat the oven to 375 degresss F.
6. Meanwhile, cut 4 more tortillas into 1/4 to 1/2 - inch wide strips. *Place in the
same pan used for roasting the tomatoes and onions and toss with the
vegetable oil to lightly coat. Bake the tortilla strips until lightly brown and crisped,
about 10 minutes. Toss with the grated Parmesan and return to the
oven 2 to 3 minutes more, just to lightly bake and melt the cheese. Set aside
to cool.
7. Strain the broth through a sieve, pushing hard against the vegetables with the
back of a spoon to extract all the juices and flavor. Laddle the hot broth into
soup bowls and garnish each serving with a generous amount of chicken,
avacado, cilantro, and baked tortilla chip strips. Serve at once. You can also
serve with shredded cheese and white corn.
Thanks Joann
