| Sopa de Tortilla - Tortilla Soup
Mexican
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| Offered by Blue Agave Club in Pleasanton on their web site. |
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| Ingredients |
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1/2 onion chopped
5 garlic cloves minced
2 Tablespoons olive oil
2 guajillo chiles
1 pinch dried oregano leaves
1 pinch cumin
1 pinch black pepper
1 pinch salt
1 pinch sugar
2 bay leaves
6 cups tomato sauce
10 cups chicken stock
1 cup frozen corn (thawed) +
1 diced tomato
4 boneless breasts of chicken (grilled and cut into cubes)
GARNISH: +
1 cup fried corn tortilla strips
3 Tablespoons minced cilantro
3 Tablespoons minced onion
1 pint sour cream
1 cup grated jack cheese
4 guajillo chiles (chopped)
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Steps
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| 1 | In a large stock pot, sauté the chopped onion and minced garlic in the olive oil until tender. |
| | 2 | In a blender, these ingredients blend until smooth; 2 guajillo chiles, oregano, cumin, black pepper, salt, sugar, bay leaves, and 1 cup of tomato sauce. |
| | 3 | Add this mixture and the remaining 5 cups of tomato sauce, along with the 10 cups of chicken stock to the stock pot with the sautéed onion and garlic. |
| | 4 | Bring to a boil. Turn heat down and simmer for 10 minutes. Add the corn, diced tomato and cubes of grilled chicken to the broth. Heat thoroughly. |
| | 5 | Place in bowls and garnish (in layers) with fried tortilla strips, jack cheese, sour cream, cilantro, onions and top with the chopped guajillo chiles. |
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| Yield |
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original recipe yield: 8 Servings
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| Notes
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Garlic Lover's Garlic Press
Knives
Cutting Board
Measuring Tools
6 Way Grater
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