Tortilla Soup
the secret ingredient to many soups is adding a hint of something sour
in this soup, lime. In other soups often vinegar.

Tortilla Soup

• 1/2 cup chopped onion
• 2 cloves garlic, minced or pressed
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño, or just use red pepper flakes
• 1 small yellow squash or zucchini sliced
• 1  rutabaga diced (optional)
• 1- sliced carrots and 1 stalk sliced celery (optional)
• 1 sliced green pepper
• 1 4 oz. can green chilies
• at least 4 cups chicken broth or homemade chicken stock
• 1 can (14.5 oz) diced tomatoes, pureed with hand blender (recommended Muir Glen fire-roasted)
• 2 tsp cumin
• 1 bay leaf
• 1 tsp oregano
• 1 to 1 1/2 C. shredded cooked chicken (If you roast a chicken, 2nd day boil for for broth & meat)
• 1 lime
• 1/2 C. chopped fresh cilantro

• garnish individual bowls with:

•  avocado
•  shredded Monterey Jack cheese (or mozzerella)
• Chopped fresh cilantro
• tortilla strips or chips

METHOD

 

1 If you have some old, dried out tortillas, use them up by cutting them into 1/4-inch wide strips. Heat oil over medium-high heat.  Fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. Set aside to serve with soup or skip this step and serve with tortilla chips.

2 Add the chopped onions to the pan,in a little oil. Add the chopped chile and garlic to pan, cook until fragrant and beginning to brown.Add the broth, tomatoes, salt and vegetables, cumin, bay leaf and oregano. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer til vegetables are cooked. Add the shredded chicken, lime juice, and chopped cilantro a few minutes before serving. Adjust seasonings if necessary.

3 Serve with sliced avocado, shredded Monteray Jack or Mozzerella cheese, more chopped fresh cilantro and tortilla strips or chips.

Yield: Serves 4 - 6