| Tortilla Strip Soup
Mexican
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| This basic, easy to make soup originated from Texas recipes. When I came to California this humble staple was made in a clear style at the prestigious Las Brisas. The key is equal parts chicken, beef and tomato broth. Adjust the amount of jalapeño to your taste. |
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| Ingredients |
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3 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 jalapeño chopped (up to 50% more)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
2 teaspoons tabasco
2 tablespoons Worcestershire
1 can chicken broth
1 can beef consommé
1 can tomato sauce (or pureed 1.5 cups tomatoes)
1 can Rotel diced tomatoes with jalapeño chilies
3 cups water
strips
1 tablespoon olive oil
2 corn tortillas, cut in 1/4 inch x 2" strips
garnish
1/2 cup grated mild cheddar cheese (Monterey Jack)
2 tablespoons cilantro loosely chopped
1/2 cup sour cream
1/2 cup cubed avocado
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Steps
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| 1 | Put soup pot on medium high heat. Add olive oil and add onion, garlic and jalapeño, stirring occasionally for 5 minutes. |
| | 2 | Turn heat to high, stir in remaining ingredients. Boil, then simmer with lid half on for 30 minutes stirring occasionally. (Simmer longer if you wish). |
| | 3 | Heat tablespoon of olive oil in frying pan. Lightly fry tortilla strips, remove and drain. |
| | 4 | Put fried tortilla strips in each bowl. Add garnishes such as cheese and cilantro then ladle soup over the bowl and serve. Offer other garnishes at the table. |
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| Yield |
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original recipe yield: 10 Servings
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