Mansion On Turtle Creek Tortilla Soup Food

CHICKEN TORTILLA SOUP

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.

THE MANSION'S CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote 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 puree 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 with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

MY PERSONAL CHICKEN TORTILLA SOUP (SOPA DE TORTILLA)

Steps:

• In a large, heavy pot, heat oil over moderate high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven.
• Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, ¼ cup cilantro, and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes.
• To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.