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Leo Montes' Tortilla Soup - Tortilla Soup
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Leo Montes

Serves/Makes:6 or more

  • Chile mixture:
  • 1 or 2 small (out of a can) Chipote' Chiles (in adobo sauce)
  • 0r
  • 2 or 3 dry Casabel (New Mexico) or Pasilla Chiles (slice & de-seed, grill or roast in oven - then soak in water 10 -15 minutes)
  • Soup:
  • 1 large chicken (3 lbs (1.4 kg). to 5 lbs (2.3 kg).) or chicken breasts
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1 red bell pepper, cut in large pieces
  • 1 yellow bell pepper, cut in large pieces
  • 1 green bell pepper, cut in large pieces
  • 1 jalepeno pepper (optional)
  • 2 medium white onions, 1 quartered, 1 diced
  • 3 cloves garlic, minced
  • 1 tsp (5 ml) chile Powder, or to taste
  • 1 tbsp (15 ml) ground cumin, or toast whole - then grind
  • salt, to taste
  • 4 cups (950 ml) to 6 cups (1425 ml) cups water
  • 3 cups (700 ml) chicken broth
  • 2 bay leaves
  • 2 small whole tomatoes, fresh or from a can, cut up
  • Garnish:
  • 6 corn tortillas
  • oil, to fry tortilla strips
  • 1 avocado
  • 8 oz (224 grm). white cheese (melty type - your choice Monterey Jack, Queso Asado, Mozzarella etc.)
  • 1 bunch cilantro, coarsely chopped
  • fresh lemon or lime wedges
  • Chile mixture:
  • 1 or 2 small (out of a can) Chipote' Chiles (in adobo sauce)
  • or 2 or 3 dry Casabel (New Mexico) or Pasilla Chiles (slice & de-seed, grill or roast in oven - then soak in water 10 -15 minutes).
  • Process chiles in a blender or food processor with a little water, cilantro and garlic. (set aside)
  • Soup:
  • Boil the chicken in water enough to cover - remove from stock and peel meat. Set aside.
  • In a separate stock pot; brown diced onion w/ oil until clear, add garlic and dry seasonings.
  • Stir in processed chile mixture.
  • Add water and 3 cups (700 ml) of broth with bay leaves;
  • Simmer 15 to 20 minutes.
  • Add vegetables; simmer 10 to 15 minutes more.
  • Add more stock if needed.
  • Return chicken after simmer (save some chicken for garnish).
  • Caution: careful with the jalapenos - taste first add last; you may not need them.
  • Garnish:
  • Cut tortillas in very long thin strips (about 1/8" to 1/4" wide) then fry in oil until lightly brown - about a minute. Place on paper towel.
  • Place tortilla strips and cheese in a bowl, ladle soup over and garnish with avocado, chicken, cilantro and more tortilla strips.
  • Don't forget lemon or lime.
Excellent served with Mexican Rice, try serving with a scoop directly in the soup!

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