Recipe for authentic tortilla soup? The kind thats really tortilla soup,?

not chicken soup with chips sprinkeled on top.


I've only had it once, and I loved it.


Would love to know how to make it!


Thanks.Recipe for authentic tortilla soup? The kind thats really tortilla soup,?
Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


3 tablespoons corn oil


4 corn tortillas -- coarsely chopped


6 cloves garlic -- finely chopped


1 tablespoon fresh epazote -- chopped


(or 1 tablespoon chopped fresh cilantro)


1 cup fresh onion puree


2 cups fresh tomato puree


1 tablespoon cumin powder


2 teaspoons chili powder


2 whole bay leaves


4 tablespoons canned tomato puree


2 quarts chicken stock


salt -- to taste


cayenne pepper -- to taste


1 cooked chicken breast -- cut in strips


1 avocado -- peel, seed %26amp; cube


1 cup Cheddar cheese -- shredded


3 corn tortillas, cut in strips -- fried crisp





Heat oil in a large saucepan over medium heat.





Saute tortillas with garlic and epazote over medium heat until tortillas are


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


powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil


again, 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.





Strain and pour into warm soup bowls. Garnish each bowl with an equal portion


of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve


immediately.





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


garnishes.Recipe for authentic tortilla soup? The kind thats really tortilla soup,?
TORTILLA SOUP





Enjoy this spicy version of tortilla soup anytime -- you'll love the fire roasted tomato flavor!





6 (6-inch) corn tortillas


1/4 cup vegetable oil


1 small onion, chopped (1/3 cup)


2 cloves garlic, finely chopped


1 medium Anaheim, poblano or jalape帽o chile, seeded, chopped


1 carton (32 oz) reduced-sodium chicken broth


1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, undrained


1/2 teaspoon coarse salt (kosher or sea salt)


1 1/2 cups shredded cooked chicken


1 ripe medium avocado


1/2 cup shredded Monterey Jack cheese (2 oz)


Chopped fresh cilantro, if desired


1 lime, cut into wedges





Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.


Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.





To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.





Makes 4 servings (1 1/3 cups each).





Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).
what the hell
here are some links for recipes for this soup. i hope you enjoy them.