TORTILLA SOUP (SOPA DE TORTILLA)

TORTILLA SOUP (SOPA DE TORTILLA) image

Yield 8-10 servings

Number Of Ingredients 15

1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups beef broth
4 cups chicken broth
1/2 cup tomato juice (we use sauce)
1 teaspoon chili powder
1 fresh jalapeño pepper, seeded and chopped. (we also add a serano. Roasting over open flame is also something we've done)
1 teaspoon salt
3/4 Worcestershire sauce
4 corn tortillas - vegetable oil for frying
2 cups shredded cooked chicken. (We like to get a roasted chicken from Costco or Whole Foods, etc.)
1 large tomato, peeled & diced
1 large avocado, peeled, pitted and sliced
1 cup shredded Monterey Jack cheese

Steps:

In 4-quart saucepan, sauté onion and garlic in oil. Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeño pepper, salt and Worcestershire sauce. Heat to boiling, reduce heat and simmer for 1 hour. Cut corn tortillas into narrow strips. Heat oil in skillet and fry tortillas until crisp; drain on paper towels. Add chicken and tomato to soup and cook 5 minutes. Place 2-3 tortilla strips in each bowl. Pour soup into bowls and garnish with avocado slices and 1 tablespoon of cheese. Tips: 1. Add sour cream, lime & cilantro to the list of garnishes 2. You can make your own chicken broth using standard methods and try adding cilantro, sautéed onions and garlic to the mix.