Recipes

Recipes

Carolyn's Tortilla Soup

This is an absolutely OUTSTANDING soup. My wife, Carolyn, developed the recipe from parts of several recipes that I got from the Internet.

3 T.		Olive oil
4		Corn tortillas, coarsely chopped
2 T.		Minced garlic
1 c.		Onion puree, fresh
2 c.		Tomato puree, fresh
1 T.		Ground cumin
1/2 t.		Dried basil
1 T.		Dried oregano
2 t.		Chili powder
2		Bay leaves, whole
4 T.		Tomato puree, canned
¼ c.		Raw long grained rice
¼ c.		Corn kernels, frozen
1/8 c.		Canned green chilies, diced (use fresh, roasted, Hatch chilies, if available)
¾ c.		Chopped bell pepper (¼ cup each red, orange, and yellow)
2 qts.		Chicken stock
		Salt
		Cayenne pepper

Garnishes

1		Chicken breast, cooked and cut into small pieces
1		Avocado, peeled, seeded, and cubed
1 c.		Cheese, Mexican style (Monterey Jack may be used), shredded
1 c.		Medium salsa
3		Corn tortillas, cut into strips, and fried crisp

Heat oil in a large saucepan over medium heat. Sauté tortillas and garlic over medium heat until tortillas are soft.

Add onion and fresh tomato puree, and bring to a boil.

Add cumin, basil, oregano, chili powder, bay leaves, tomato puree, rice, corn, chilies, bell pepper, and chicken stock. Bring to a boil again, and then reduce heat to simmer.

Add salt and cayenne pepper to taste, and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary.

Put into warmed soup bowls.

Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, salsa, and crisp tortilla strips. Serve immediately.

Soup may be made one day ahead and gently reheated before serving with garnishes.