CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Caroline Rose Hunt, creator of Rosewood Hotels and The Mansion on Turtle Creek in Dallas, enjoyed this soup at the venerable Argyle Club in San Antonio and suggested it's adaption for the menu of The Mansion on Turtle Creek.This hearty soup, which is suitable on warm spring days as well as cold winter night, has been on the menu since The Mansion on Turtle Creek opened. When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's wishes. I printed this off the web site for The Mansion on Turtle Creek several years ago and it's been a favorite ever since!

Provided by Leslie in Texas

Categories Mexican

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 26

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Ingredients

3 tablespoons corn oil
salt
cayenne pepper
4 corn tortillas, coarsely chopped
1 cooked chicken breast, cut into strips
6 garlic cloves, minced
1 avocado, peeled, seeded and cubed
1 tablespoon fresh epazote, chopped (or 1 T. fresh cilantro, chopped)
1 cup cheddar cheese, shredded
1 cup fresh onion, pure'ed
3 corn tortillas, cut into thin strips and fried crisp
2 cups fresh tomatoes, pureed
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
4 tablespoons canned tomatoes, pure'e
1 chicken carcass
3 sprigs fresh parsley
2 tablespoons corn oil
1 small bay leaf
1 cup onion, coarsely chopped
1 tablespoon peppercorn
3/4 cup carrot, peeled and coarsely chopped
3/4 cup celery, coarsely chopped
3 sprigs fresh thyme
5 cups water (to cover)

Steps:

For Stock.
Chop carcass into pieces.
In a large saucepan heat 1 tablespoon oil over medium heat.
Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
Add remaining oil with onions,carrots and celery.
Cook, stirring frequently, until vegetables are golden brown; pour off oil.
Add thyme,parsley,bay leaf and peppercorns.
Stir to blend and add water to cover.
Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
Discard solids and skim off surface fat.
Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
For Soup.
Heat oil in a large saucepan over medium heat.
Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil.
Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
Bring to a boil again, then reduce heat to simmer.
Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
Skim fat from surface, if necessary.
Strain and pour into warm soup bowls.
Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
Serve immediately.
Soup may be prepared 1 day ahead and gently reheated before serving.