Side Pannel
Tortilla Soup - Cancun Style
Tortilla Soup - Cancun Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Soups
Ingredients List
- 1 md Frying chicken; cut up
- 1/2 md Onion; rough chopped
- 1 ts Garlic puree
- 2 tb Vegetable Oil
- 6 c Water
- 2 cn Swanson's chicken broth
- 1 Anaheim pepper; seeded,
- -rough chop
- 1 Hungarian Wax or Jalapeno
- -pepper; seeded, rough chop
- 2 Bay leaves; fresh
- 4 Basil Leaves; fresh OR
- 1 tb Dried basil flakes
- 1/2 ts Salt
- 1/4 ts Pepper; black, freshly
- -ground
- 1 1/2 tb Hungarian paprika
- 3 md Ripe red tomatoes; chopped
- -1/4"
Directions
CHIPS
1/2 c Vegetable Oil
10 6" dia corn Tortillas; *
GARNISH
1 md Haas Avocado; peeled and
-sliced
1 c Monterey jack cheese; grated
Lime or lemon juice; freshly
-squezed
* Corn Tortillas should be cut into 1/2-inch strips.
Brown the chicken in two non-stick skillets in 2 tablespoons of olive or
peanut oil until golden brown. Do not burn the chicken or the drippings in
the pan.
While chicken is browning, saute the onions and garlic in a little oil
until translucent. Transfer to stock pot.
When chicken is browned, transfer chicken and chicken fat to the stock pot.
Deglaze the skillets with some of the water and transfer to the stock pot.
Add the remaining water, the chicken broth, basil leaves, paprika, and
chiles. Add salt and pepper. Cover the pot and simmer for 2 hours.
Remove chicken pieces and debone the meat. Put the stock through a strainer
and discard all solids that are not good chicken meat. Chop the chicken
into 1/4" chunks and return to stock pot along with the chopped tomatoes.
Skim as much of the chicken fat off surface of soup as possible and
discard. Or put soup in refrigerator overnight and remove crystallized fat
and discard.
Heat the frying oil in a 10-inch skillet until hot.
Cook tortilla strips a few at a time in oil until light golden brown, 30 to
60 seconds; drain on paper towels.
Store-bought tortilla can be substituted but use restaurant style.
Serving:
Place a handful of tortilla strips in a bowl and pour hot soup over
tortilla strips. Give each bowl of soup a dash of lime/lemon juice, as much
as a teaspoon. Top each bowl of soup with some of the grated cheese and a
few avocado slices.
1/2 c Vegetable Oil
10 6" dia corn Tortillas; *
GARNISH
1 md Haas Avocado; peeled and
-sliced
1 c Monterey jack cheese; grated
Lime or lemon juice; freshly
-squezed
* Corn Tortillas should be cut into 1/2-inch strips.
Brown the chicken in two non-stick skillets in 2 tablespoons of olive or
peanut oil until golden brown. Do not burn the chicken or the drippings in
the pan.
While chicken is browning, saute the onions and garlic in a little oil
until translucent. Transfer to stock pot.
When chicken is browned, transfer chicken and chicken fat to the stock pot.
Deglaze the skillets with some of the water and transfer to the stock pot.
Add the remaining water, the chicken broth, basil leaves, paprika, and
chiles. Add salt and pepper. Cover the pot and simmer for 2 hours.
Remove chicken pieces and debone the meat. Put the stock through a strainer
and discard all solids that are not good chicken meat. Chop the chicken
into 1/4" chunks and return to stock pot along with the chopped tomatoes.
Skim as much of the chicken fat off surface of soup as possible and
discard. Or put soup in refrigerator overnight and remove crystallized fat
and discard.
Heat the frying oil in a 10-inch skillet until hot.
Cook tortilla strips a few at a time in oil until light golden brown, 30 to
60 seconds; drain on paper towels.
Store-bought tortilla can be substituted but use restaurant style.
Serving:
Place a handful of tortilla strips in a bowl and pour hot soup over
tortilla strips. Give each bowl of soup a dash of lime/lemon juice, as much
as a teaspoon. Top each bowl of soup with some of the grated cheese and a
few avocado slices.
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