Tortilla Soup
From Joy Manning
6 serving(s)8 small corn tortillas, cut into 1/2-inch-wide strips
2 teaspoons canola oil
1/2 yellow onion, chopped
2 roma tomatoes, chopped
1 shallot, chopped
3 garlic cloves, peeled
1/4 cup roughly chopped cilantro (stems and leaves), plus more for garnish
1 jalapeno
1 chipotle chile en adobo
1 teaspoon cumin
1/4 teaspoon dried oregano
1 tablespoon canola oil
8 cups chicken stock
2 cups shredded rotisserie or other cooked chicken
1. Preheat the oven to 400 degrees. Brush the tortillas lightly with oil, sprinkle with salt, and slice into thin strips. Cut the strips in half lengthwise and arrange them on a baking rack over a sheet pan. Bake tortilla strips 8 to 10 minutes and reserve.
2. In the work bowl of a food processor, combine the onion, tomato, shallot, garlic, cilantro, jalapeno, chipotle, cumin, and oregano and process until a smooth paste forms.
3. In a heavy-bottomed soup pot over medium high heat, heat the oil until almost smoking. Add the pureed onion mixture and fry, stirring constantly, until it has concentrated and become a shade darker, about 10 minutes.
4. Stir in chicken stock, reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in the chicken. Ladle into bowls and top with the reserved crispy tortilla strips. Serve with diced avocado, shredded cheese, sliced scallions, cilantro leaves, and hot sauce.
Per serving: 203 calories, 16.9 grams protein, 18.4 grams carbohydrates, 2.7 grams sugar, 7.2 grams fat, 36 milligrams cholesterol, 340 milligrams sodium.
Tagged as:
| Main dish; Soup
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