Side Pannel
Eva Longoria's Tortilla Soup
Eva Longoria's Tortilla Soup
- Recipe Submitted by Kalina on 09/26/2007
Category: Healthy Recipes, Mexican, Stocks, Soups, Appetizers
Ingredients List
- 2 ancho chiles
- 2 pasilla chiles
- 4 medium, ripe tomatoes, roughly chopped
- 1 garlic clove, peeled and smashed
- 2 qrt chicken broth (I use Trader Joe”™s low sodium version)
- Salt and freshly ground pepper, to taste
- 1 bunch fresh cilantro, washed and chopped
- Corn or canola oil for frying
- 15 corn tortillas cut into thin strips
- 3 diced avocados
- 1 pkg queso fresco, crumbled
- 1 8 oz. container sour cream (optional)
Directions
This recipe was published in Latina Magazine in May 2005. Those of us, who like tortilla soup in broth as opposed to one in a tomato-based, cheesy sauce, would simply love this recipe. Try it! Soon after I did, it became a staple on our monthly recipe list.
1. Place chiles in small saucepan, cover with water and bring to boil over medium-high heat. Lower heat to medium and simmer 15 minutes. Drain chiles.
2. Once chiles are cool enough to handle, remove stems and seeds.
3. Place chiles, tomatoes, onions and garlic in bowl of blender or food processor until smooth. You may need to divide mixture into smaller batches. If using blender, add a little chicken broth to bowl for moisture, so it blends smoothly.
4. Place tomato mixture in large saucepan, add remaining chicken broth, salt, and freshly ground pepper to taste.
5. Bring mixture to a boil over medium heat, reduce heat to medium-low; simmer for 25 minutes, stirring occasionally.
6. Add chopped cilantro and continue to simmer for additional 5 minutes.
7. In the meantime, heat approximately 1 inch of oil.
8. Carefully place the tortilla strips in hot oil and fry until crisp and golden brown, about 5 minutes. Do not crowd pan.
9. Drain fried tortilla strips on plate lined with paper towels.
10. Serve soup garnished with crisp tortilla strips, diced avocados, crumbled queso fresco, and a dollop of sour cream.
Photo by Rubyran everystockphoto.com
1. Place chiles in small saucepan, cover with water and bring to boil over medium-high heat. Lower heat to medium and simmer 15 minutes. Drain chiles.
2. Once chiles are cool enough to handle, remove stems and seeds.
3. Place chiles, tomatoes, onions and garlic in bowl of blender or food processor until smooth. You may need to divide mixture into smaller batches. If using blender, add a little chicken broth to bowl for moisture, so it blends smoothly.
4. Place tomato mixture in large saucepan, add remaining chicken broth, salt, and freshly ground pepper to taste.
5. Bring mixture to a boil over medium heat, reduce heat to medium-low; simmer for 25 minutes, stirring occasionally.
6. Add chopped cilantro and continue to simmer for additional 5 minutes.
7. In the meantime, heat approximately 1 inch of oil.
8. Carefully place the tortilla strips in hot oil and fry until crisp and golden brown, about 5 minutes. Do not crowd pan.
9. Drain fried tortilla strips on plate lined with paper towels.
10. Serve soup garnished with crisp tortilla strips, diced avocados, crumbled queso fresco, and a dollop of sour cream.
Photo by Rubyran everystockphoto.com
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