Tortilla Soup

8 cups chicken broth
2 medium chicken breasts, poached and shredded.
1 medium red onion, diced
2 carrots, peeled and diced
1 potato, peeled and diced
¼ cup tomato paste
1 bay leaf
2 cloves garlic, chopped
½ teaspoon Chipotle Chili en Adobe, pureed
1 teaspoon seeded chopped pickled Jalapeno
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
¾ teaspoon salt
Pepper to taste
1 zucchini, diced
1 yellow squash, diced
½ red bell pepper, seeded and diced
Fresh lime juice from 1 lime
2 tablespoon sweet sherry (preferably Harvey's Bristol Cream)
1 tablespoon chopped cilantro
1 tablespoon chopped mint

4 6-inch corn tortillas cut into strips
4 tablespoon veggie oil
8 oz shredded jack cheese
12 slices of avocado
12 Cilantro sprigs

Combine first 14 ingredients in a large stock pot. Bring to a boil and simmer for approximately 20 minutes, season to taste. Add zucchini, yellow squash, bell pepper, lime juice and sherry. Bring to a boil again. Simmer another 15 minutes. Remove Bay leaf, add cilantro and mint stir and remove from heat. Soup may be frozen in batches if desired.

To Assemble:
Fry tortillas in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla chips. Garnish with avocados and cilantro sprigs.

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