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Bombay Cafe Tortilla Soup



  • 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)


  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.

Servings: 6

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

Source: The Birmingham News - May 9, 2001


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