Sopa de Tortilla - Tortilla Soup

Offered by Blue Agave Club in Pleasanton on their web site.
Yield 8 servings

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.

notes Garlic Lover's Garlic Press
Cutting Board
Measuring Tools
6 Way Grater
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