Tortilla Soup With Crisp Tortillas Avocado Relish Food

CHICKEN TORTILLA AVOCADO SOUP

Steps:

• Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
• Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
• Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
• In individual heat-proof bowls, place two tortillas cut into strips.
• Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
• Place under broiler until cheese melts.
• Remove from oven, top with 1/2 sliced avocado and serve immediately.

CHICKEN TORTILLA SOUP WITH AVOCADO

Steps:

• Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.
• Pour the olive oil into a large soup pot and saute the onion for a few minutes.
• Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.
• Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.
• Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.
• Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.
• TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.

TORTILLA SOUP

Steps:

• Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs.
• Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve.
• In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.
• Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third.
• Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth. At this point, the soup can be passed through the fine strainer, if desired. Return to a clean pot and season with salt, pepper, and additional cumin to taste.
• Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
• To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.

VEGETARIAN TORTILLA SOUP WITH AVOCADO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange tortilla strips on a baking sheet and lightly with cooking spray.
• Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
• Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
• Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
• Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
• Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
• Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
• Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

TORTILLA SOUP WITH CRISP TORTILLAS AND AVOCADO RELISH

Steps:

• Make soup:
• Preheat broiler.
• Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.
• While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.
• Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.
• Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.
• Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin finely crush tortilla quarters.
• In a 5-quart heavy kettle bring stock and chili pur e to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.
• Make relish while soup is simmering:
• Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.
• Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges.

TORTILLA SOUP

Steps:

• In a large Dutch oven or heavy saucepan, heat the 3 tablespoons oil over medium-high heat. Add the onion, garlic, poblano chile, salt, and black pepper. Reduce the heat to medium and sauté for about 2 minutes. Then add the lime juice, cumin, paprika, coriander, bay leaves, red pepper flakes, and cilantro. Continue to cook for 2 to 3 minutes, until the seasonings release their aromas and the onion and chile have softened.
• Add the tomatoes and chicken stock and bring to a boil over high heat. Then reduce the heat to medium, partially cover, and cook, stirring intermittently, for about 1 1/2 hours.
• While the soup is cooking, heat the remaining 1 cup oil in a small saucepan over high heat. Fry the tortilla strips in batches the hot oil for about 3 minutes, until crisp. Use a slotted spoon or tongs to remove them with a slotted spoon and drain on paper towels.
• Once the liquid has thickened somewhat, remove the bay leaves and purée the soup with an immersion blender. (If you do not have an immersion blender, you may carefully purée the soup in batches in a blender, but let the soup cool for at least 10 minutes first.) The consistency may be somewhat thinner than you expect, but the taste should be perfect. (If you desire a thicker consistency, gently simmer the soup over medium-high heat for a few minutes until it thickens slightly.)
• Serve the tortilla soup in bowls and pass the tortilla strips, avocado, onion, cheese, lime wedges, cilantro, and radishes on the side as toppings.