Tortilla Strip Soup


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.
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

1 tablespoon olive oil
2 corn tortillas, cut in 1/4 inch x 2" strips

1/2 cup grated mild cheddar cheese (Monterey Jack)
2 tablespoons cilantro loosely chopped
1/2 cup sour cream
1/2 cup cubed avocado
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.

servings  use metric
original recipe yield: 10 Servings

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