Tortilla Soup Recipe - Cooking Index
Tortilla Soup Recipe - Cooking Index
| For The Stock | ||
| 1 | Chicken - (4 to 5 lbs) - innards removed, | |
| And rinsed | ||
| Salt - to taste | ||
| 1 | Onion - chopped (large) | |
| 1 cup | 110g / 3.9oz | Medium-diced carrots |
| 1 cup | 110g / 3.9oz | Medium-diced celery |
| 4 | Garlic cloves | |
| 2 | Bay leaves | |
| 1 teaspoon | 5ml | Crushed red pepper |
| 8 cups | 1896ml | Water |
| For The Soup | ||
| 8 | Corn tortillas - (7" dia) - see recipe | |
| Vegetable oil, for frying | ||
| 2 cups | 125g / 4.4oz | Chopped onions |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Dried oregano leaves |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 | Bay leaf | |
| 1 | Jalapeño, seeded and minced | |
| 2 cups | 125g / 4.4oz | Chopped peeled and seeded fresh tomatoes - (about 6 to 8 Romas) |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro leaves |
| Garnishes | ||
| 1 | Avocado - peeled and diced (large) | |
| 2 | Fresh limes - cut into quarters | |
| 1 tablespoon | 15ml | Chopped fresh cilantro leaves |
For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely.
Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.
For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside.
In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeño. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.
Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes.
To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.
This recipe yields about 6 to 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD - NETWORK
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