Sopa de Tortilla - Tortilla Soup


Offered by Blue Agave Club in Pleasanton on their web site.
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)
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)
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.

servings  use metric
original recipe yield: 8 Servings
Notes Garlic Lover's Garlic Press
Cutting Board
Measuring Tools
6 Way Grater

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