Bombay Cafe Tortilla Soup

Yield: 6 servings

Ingredients

• 2 white onions, chopped
• 2 cloves garlic, chopped
• 1 jalapeno, seeded and chopped
• 1 teaspoon crushed red pepper
• 2 ripe red tomatoes, seeded and chopped
• 2 green tomatoes, seeded and chopped
• 4 tomatillos, chopped
• 2/3 cup cilantro, chopped
• 2 bay leaves
• Juice of 3 limes
• 8 cups rich chicken stock
• 8 corn tortillas, cut into 1/2-inch wide strips
• Vegetable oil for frying
• Salt and pepper, to taste
• 1 large avocado, diced (optional)

Instructions

1. Fry tortillas in 1/2 inch of oil in deep skillet until golden brown. Remove from oil and season with salt.
2. In a large pot over medium heat, heat 4 tablespoons of oil. When oil is hot, sauté onions, garlic, jalapeno and crushed red pepper. Season with salt and pepper. Sauté until soft, about 2 to 3 minutes.
3. Add tomatoes and tomatillos and cook about 2 minutes.
4. Add chicken stock, cilantro, bay leaves and lime juice.
5. Bring to a boil. Reduce heat to medium low and simmer about 30 minutes.
6. Using a hand-held blender, puree soup until smooth. Re-season soup to taste. Simmer 2 more minutes.
7. To serve. Place several tortilla strips in bottom of bowl and ladle soup over strips. Garnish with diced avocados.

Attribution

Posted by Gayle at Recipe Goldmine 7/25/2001 9:32 pm

Source: The Birmingham News - May 9, 2001