Recipe: Chicken Tortilla Soup (3)

Chicken Tortilla Soup
(6 servings)

1/2 c Onion, Finely Chopped
1 Clove Garlic, Finely Chopped
2 tb Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper, Chopped
1 tb Red Chiles, Ground
3/4 ts Basil Leaves, Dried
1/2 ts Salt
1/4 ts Pepper
15 oz Tomato Puree
1/2 c Vegetable Oil
10 6" Dia. Corn Tortillas *
2 c Chicken Breasts, Cooked **

GARNISHES:
Avocado Slices
Cheese ***

* Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

Tortilla Soup Two
(6 servings)

1 Onion, small; chopped
2 Garlic cloves; pressed
2 tb Oil
1 c Tomato
3 c Chicken stock
1 1/2 c Tomato juice
1 c Water
1 ts Chili powder
1 ts Cumin
Salt; to taste
4 corn Tortillas
1/2 c Cheddar; grated

Chop the tomatoes finely. Tear the tortillas into smallish (approx. 1") chunks. In a 3- or 4-quart pan, saute onions and garlic in oil until the onions are translucent. Add tomatoes, chicken stock, tomato juice, and water. Season with chili powder, cumin, and salt to taste. Cover and simmer for 45 to 60 minutes. Just before serving, bring liquid to a boil. Add tortillas and cheese. Cover, remove from heat, and let sit for three to five minutes. Serve immediately.

Aztec Tortilla Soup
Source: Recipe from "The Whole World Love Chicken Soup" by Mimi Sheraton

2 fresh medium tomatoes
1/2 c light olive oil or other vegetable
3 lg garlic cloves; minced
1 md onion; finely chopped
1 fresh or drained canned jalapeno; chopped
8 c Basic Chicken Soup Broth (seasoned with a bay leaf)
1 1/2 c diced cooked chicken breast meat
8 corn tortillas (6-inch); cut into 1/4-inch slivers
salt and black pepper; to taste

FOR THE GARNISH:
Tortilla strips
Grated Monterey jack or fairly dry mozzarella cheese
Minced hot green chili peppers
Diced avocado
Fresh cilantro (coriander) leaves
Sour cream
Lime wedges

To peel tomatoes easily and give them a slightly
smoky flavor hold one at a time over the flame of a burner, using a long wood handled carving fork; alternatively, cut in half and place cut
side down on foil under broiler. Either way, skin will brown and crack and be easily pulled off. Squeeze seeds and juices from peeled tomatoes and chop. Heat all but 3 tablespoons oil in a small skillet and saute garlic, onion, and chilies until wilted and just beginning to turn light golden, about 8 minutes. Add tomatoes and saute and stir until juice evaporates and mixture thickens a bit. Add to chicken soup in a 3-quart saucepan. Simmer soup with chicken for 15 minutes before serving and adjust seasonings. Meanwhile, heat remaining 3 tablespoons oil in a heavy 10-inch skillet and brown the tortilla strips in batches, one layer at a time, turning frequently so strips turn an even golden brown. This will take about 3 minutes, but watch carefully as strips blacken suddenly. Drain on a paper towel. Divide tortilla strips among 6 or 8 soup bowls and ladle soup with solids over them. Add other garnishes or pass them at the table.