Ingredients

  • 60 milliliters olive oil
  • 4 stalks celery 1/4" dice
  • 375 grams onions chopped
  • 125 grams carrots chopped
  • 1 chiles, serranos minced
  • 1 tablespoon garlic chopped
  • 6 chicken breast halves without skin & bones
  • 55 milliliters tomato paste
  • 140 grams tomatoes with green chilis
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons chili powder
  • 1 bay leaf
  • 2850 milliliters chicken stock
  • 5 corn tortillas cut into 8ths
  • salt and pepper
  • Garnish
  • oil for frying
  • 5 corn tortillas
  • 165 grams cheese, monterey jack shredded
  • 110 milliliters sour cream

Directions

1. Sauté celery, onions, carrots and chiles in olive oil in stock pot. When onions soft add garlic and stir for 1 minute. Remove vegetables from pot. Lightly brown chicken breasts. When all chicken is browned return vegetables to pot. Add tomato paste, tomatoes with green chilies, cumin, chili powder and bay leaf. Stir well and add chicken stock. Cut 5 tortillas in strips and add to soup. Bring soup to a boil. Reduce the heat until the soup is just simmering and cook for 20 minutes. Discard the bay leaf.
2. Ladle about 4 cups soup, using equal amounts of liquid and chicken, into a blender and purée. Stir the puréed mixture back into the soup. Taste and add salt and pepper as needed.
3. Cut the remaining tortillas in thin strips and deep fry until golden brown.
4. Ladle soup into serving bowls. Garnish with cheese and sour cream and top with fried tortilla strips.

Notes
Serving Ideas:Original serves 8, makes 3 quarts.


Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadChicken Tortilla Soup. To import, drag image to your MacGourmet recipe box.