Southwestern Recipes
Sopa de Tortilla
Ingredients
- 3 corn tortillas
- Vegetable oil (for frying)
- Salt, to taste
- 1 (16 ounce) can diced tomatoes, with juice
- 2 cloves garlic
- 1/2 cup onion, chopped
- 1 to 2 tablespoons vegetable oil
- 8 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon white pepper
- Salt, to taste
- 3 to 4 tablespoons tomato sauce, if needed
Instructions
- Cut the tortillas in julienne strips. Heat about 3 inches of oil to 375
degrees F to 400 degrees F. Fry the tortilla strips a few at a time for about
45 seconds or until crisp. Drain on paper towels and add salt to taste. Set
aside.
- In a blender, puree the tomatoes with the garlic and onion. Transfer to
a 3-quart saucepan and sauté in hot oil for 5 to 10 minutes.
- Add chicken stock and seasonings and simmer, uncovered, for 30 to 45 minutes
or until reduced and flavorful. Adjust seasonings to taste, adding tomato sauce
and more cumin if desired.
- When ready to serve, reheat the broth. Place diced avocados and grated Cheddar
cheese in small bowls to be served with the soup. You may also place shredded
chicken in a small bowl to be placed in the soup. Also, fresh basil.
The stock may be made several days in advance and, if desired, frozen.