Tortilla Soup
This popular soup is made with chicken, tomatoes and smoked chiles. A squeeze of lime brightens the flavors.
- 2 TB. unsalted butter
- 1/2 cup yellow onions, sliced thin
- 1/2 cup celery, sliced thin
- 1/2 cup carrots, sliced thin
- 2 tsp. chipotle puree ( chipotle chiles are sold in cans at Fiesta and other ethnic grocers. Put in blender to puree.)
- 10 cups water
- 2 bay leaves
- 2 tsp. oregano
- 2 tsp. basil
- 1/2 tsp. white pepper
- salt to taste
- 1 chicken (2-3 lbs.) cut up
- 1 cup tomatoes, peeled, sliced thin
- 1 cup red onion, sliced thin
- 1/2 cup cilantro, stems removed, chopped fine
Garnish
- 10 oz. grated Monterey Jack Cheese
- 3 cups vegetable shortening
- 10 corn tortillas
- 2-3 limes, cut in wedges
In a large stock pot (2 gallons), melt the butter over a medium heat. Add yellow onions, celery and carrots. Sauté until onions are translucent (about 5 minutes).
Add water, chipotle puree, spices and chicken to sautéed vegetables and bring to a boil. Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked). Skim off the fat and impurities that rise to the top.
Remove the chicken from the soup. When it's cool enough to handle, remove the skin and the bones from the chicken and shred the meat. Add the shredded chicken back to the soup.
Add tomatoes, red onion and cilantro to the soup and cook for 5-10 more minutes.
Prepare the garnish. To fry tortilla strips heat vegetable shortening in a medium sauce pan until hot, but not smoking. Cut tortillas in 1/4" strips and fry until crisp. It may be necessary to fry in batches. Drain on paper towels.
Divide the tortilla strips and put in soup bowls. Ladle soup in to bowls and garnish with grated cheese, diced tomatoes and cilantro. Squeeze a wedge of lime in to each bowl and serve hot.