Post by Jay on Mar 17, 2005 21:29:37 GMT -6
Ojai Valley Inn Tortilla Soup
4 corn tortillas, coarsely chopped
1 1/2 lbs large tomatoes, quartered
1 medium onion, quartered
1/2 cup plus 3 tablespoons vegetable oil
6 garlic cloves, finely chopped
8 cups chicken stock or canned low-salt broth
1/4 cup tomato paste
1 Tbs chopped fresh cilantro
1 Tbs ground cumin
2 tsp ground chili powder
2 bay leaves
3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips
1 cup diced, cooked chicken
1 avocado, peeled, pitted, diced
1 cup shredded Cheddar cheese
sour cream
Puree tomatoes and onion in processor until mixture is as smooth as
possible.
Heat 3 tablespoons vegetable oil in heavy, large saucepan over
medium heat. Add chopped tortillas and garlic and saute 2 minutes.
Add tomato-onion puree, chicken stock, tomato paste, cilantro,
cumin, chili powder and bay leaves and bring to boil. Reduce heat
and simmer 30 minutes. Season to taste with salt.
Strain soup through coarse sieve, pressing on solids with back of
spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over
high heat. Add tortilla strips and cook until crisp and golden,
about 3 minutes. Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla
strips, chicken, avocado, cheese and sour cream.
Servings: 6
Jay
4 corn tortillas, coarsely chopped
1 1/2 lbs large tomatoes, quartered
1 medium onion, quartered
1/2 cup plus 3 tablespoons vegetable oil
6 garlic cloves, finely chopped
8 cups chicken stock or canned low-salt broth
1/4 cup tomato paste
1 Tbs chopped fresh cilantro
1 Tbs ground cumin
2 tsp ground chili powder
2 bay leaves
3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips
1 cup diced, cooked chicken
1 avocado, peeled, pitted, diced
1 cup shredded Cheddar cheese
sour cream
Puree tomatoes and onion in processor until mixture is as smooth as
possible.
Heat 3 tablespoons vegetable oil in heavy, large saucepan over
medium heat. Add chopped tortillas and garlic and saute 2 minutes.
Add tomato-onion puree, chicken stock, tomato paste, cilantro,
cumin, chili powder and bay leaves and bring to boil. Reduce heat
and simmer 30 minutes. Season to taste with salt.
Strain soup through coarse sieve, pressing on solids with back of
spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over
high heat. Add tortilla strips and cook until crisp and golden,
about 3 minutes. Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla
strips, chicken, avocado, cheese and sour cream.
Servings: 6
Jay