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TORTILLA SOUP
This is our version of the tortilla soups typical of the American Southwest.
Serves 6 to 8
INGREDIENTS
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 tablespoons chopped fresh garlic
1/4 medium onion
1 small jalapeno pepper
1 pound ripe fresh tomatoes, peeled, seeded, and diced. (If tomatoes are out of
season, use an equal portion of canned tomatoes.)
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts double-strength chicken stock
Garnish:
2 corn tortillas
1 avocado
1 large chicken breast, cooked
1/2 cup grated cheddar cheese
1/3 cup coarsely chopped fresh cilantro
METHOD
1. In a large soup pot, heat the oil, add the tortillas and cook them over low
heat until they are slightly crisp.
2. Using food chopper attachment, chop the garlic, onion, corn and jalapeno
pepper together and add the mixture to the tortillas. Simmer until the
vegetables are tender.
3. Add the tomatoes to the pot with the tomato paste and simmer the mixture
for 10 minutes to bring out the flavor. Add the cumin and mix well.
4. Slowly whisk in the stock, then simmer the soup until it is reduced by one
third.
5. Purèe the soup using hand blender until it is very smooth, then pass it
through a fine strainer into a clean pot.
6. Add salt, pepper and cumin to taste.
7. Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into
julienne strips, place them on a baking sheet and bake them for 10 to 15
minutes, or until they are crisp. Peel and dice the avocado, cut the
chicken into julienne strips, grate the cheese and chop the cilantro. Place
each garnish in a separate bowl. (Continued next page.)
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8. At serving time, reheat the soup.
PRESENTATION
Add the chicken and avocado to the soup and heat. Pour the soup into a warm tureen,
then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla strips and
chopped cilantro. Serve immediately.
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