Does anyone have a particularly good tortilla soup recipe?!
Maybe something with a little sour cream and chicken!?Www@FoodAQ@Com
Answers:
1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp!. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz!.) diced tomatoes
Juice of 2 limes
1 pkg (8 oz!.) small corn tortillas, cut into 1/4-in!.-thick strips
2 lbs boneless skinless chicken breast, cut into 1/4-in!.-thick strips
1 cup chopped fresh cilantro
Sliced avocado, sour cream, & grated Monterey jack cheese for topping
Heat 1 tbsp!. vegetable oil in a large pot (at least 5 qts!.) over medium heat!. Add onions and cook until translucent, 5 to 7 minutes!. Stir in two-thirds of the garlic, 1 tbsp!. salt, cumin, and chile flakes and cook 2 minutes!.
Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes!.
Meanwhile, pour about 1 in!. of vegetable oil into a small frying pan set over medium-high heat!. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes!. With a slotted spoon, transfer strips to a paper towel-lined baking pan!. Repeat with remaining tortilla strips in two batches!. Sprinkle with 1 tsp!. salt!. Set aside!.
Puree soup in batches in a blender!. Return soup to pot and resume simmering!. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp!. salt!. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through!. Stir in cilantro!. Serve hot with tortilla strips and your choice of toppings!.Www@FoodAQ@Com
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp!. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz!.) diced tomatoes
Juice of 2 limes
1 pkg (8 oz!.) small corn tortillas, cut into 1/4-in!.-thick strips
2 lbs boneless skinless chicken breast, cut into 1/4-in!.-thick strips
1 cup chopped fresh cilantro
Sliced avocado, sour cream, & grated Monterey jack cheese for topping
Heat 1 tbsp!. vegetable oil in a large pot (at least 5 qts!.) over medium heat!. Add onions and cook until translucent, 5 to 7 minutes!. Stir in two-thirds of the garlic, 1 tbsp!. salt, cumin, and chile flakes and cook 2 minutes!.
Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes!.
Meanwhile, pour about 1 in!. of vegetable oil into a small frying pan set over medium-high heat!. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes!. With a slotted spoon, transfer strips to a paper towel-lined baking pan!. Repeat with remaining tortilla strips in two batches!. Sprinkle with 1 tsp!. salt!. Set aside!.
Puree soup in batches in a blender!. Return soup to pot and resume simmering!. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp!. salt!. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through!. Stir in cilantro!. Serve hot with tortilla strips and your choice of toppings!.Www@FoodAQ@Com
it mexico I ate a simple tortilla soup at my aunts house!. She put homemade chicken broth into a bowl and cut up tortillas and put them in!. It was a good soup!.Www@FoodAQ@Com
tortilla and soup doesntt sound goodd Www@FoodAQ@Com