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Tortilla Soup Recipe

A free traditional tortilla soup recipe (from the cookbook The New Southwest Cookbook).

Served at the Monte Vista Fire Station in Albuquerque, NM. Along the historic Route 66, the pueblo-style building housing this restaurant was originally built as a fire station in 1936.

Tortilla soup recipes offer a wide latitude for originality. This version, which lingers in memory, is a little more elaborate than most, but absolutely delicious. The primary source of heat in the liquid is the habanero chile. Wear gloves when cutting and removing seeds from habanero. You need not leave it in for the full fifteen minutes; taste as you go along, and remove it when the broth is spicy enough for you.



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TORTILLA SOUP
(Makes 8 Generous Servings)
From the cookbook The New Southwest Cookbook.

I N G R E D I E N T S:

  • 8 cups chicken stock
  • 1 can (28 ounces) whole peeled tomatoes with juices,
    or 2 1/3 cups very thick tomato juice
  • 1 clove garlic, chopped
  • 1/4 habanero chile, seeds removed**
  • salt and pepper to taste
  • 1 dozen corn tortillas
  • 1/4 cup plus 1 tbsp. olive oil
  • 2 chicken breasts
  • 12 shrimp, peeled and deveined
  • 3 red bell peppers, roasted
  • 3 poblano peppers, roasted

I N G R E D I E N T S for CARAMELIZED ONIONS:

  • 2 red onions
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • salt and pepper to taste

GARNISH:

  • 2 avocados, peeled and sliced
  • 1/2 cup fresh cilantro leaves
  • 2 limes, quartered


I N S T R U C T I O N S

BRING CHICKEN STOCK, whole peeled tomatoes, garlic, and the 1/4 habanero to a boil in a large pot. Reduce heat to low and simmer for 15 minutes. Remove the habanero at this point (or sooner), unless you like it very hot! Transfer to a blender and puree, working in batches if necessary, then strain and return to pot. Season with salt and pepper to taste, and keep warm.

FOR THE CARAMELIZED ONIONS, while the soup is simmering, peel the onions and cut them into thin strips. Saute over high heat with 2 tablespoons olive oil, white wine and salt and pepper until the onions are translucent. Turn heat down to medium or medium-low and let caramelize, about 15 minutes. The secret is to cook the onions very slowly so they do not brown or crisp, but become very soft and sweet.

WHILE THE ONIONS ARE COOKING, cut tortillas into 1/4-inch strips. Heat 1/4 cup oil over medium-high in a saute pan; when ready add the tortilla strips in batches and fry until crispy, about 10-15 seconds. Remove the strips from the oil and drain on paper towels. (These can be made ahead if you wish.)

HEAT 1 TABLESPOON OIL, and saute the chicken over medium-high heat. When the chicken pieces are cooked through, about 2 minutes, add shrimp, roasted peppers and caramelized onions.

WHEN THE SHRIMP TURNS PINK, remove the ingredients from the pan and place in the center of a large tureen, or divide among individual soup bowls. Pour in the soup stock. Garnish with sliced avocado, tortilla strips, cilantro and lime wedges.

**CAUTION: The oil from pepper skins can burn your eyes or skin. Wear gloves or wash your hands after handling hot peppers.
Compliments of
www.iShopSouthwest.com

See our full recipe page at www.iShopSouthwest.com.
From the cookbook The New Southwest Cookbook.





Common misspellings: receipe receipt receipts chile chilli chilie.







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