TORTILLA SOUP
About 8 cups; 5 servings
For a more substantial soup, divide 2 cups shredded, cooked chicken among the serving bowls before adding the hot broth, avocado, and garnishes.
Heat a medium cast-iron or other heavy skillet over medium heat. Place in the skillet:
- 1 or 2 jalapeño peppers
- 3 large unpeeled garlic cloves
- 1 onion, peeled and quartered through the root end
Roast in the skillet, turning occasionally, until the peppers are blistered and blackened on all sides, the onion quarters are charred, and the garlic is soft to the touch, 10 to 15 minutes. Once cool, seed and stem the peppers, peel the garlic, and transfer to a blender. Set the onions aside. Add to the blender:
- One 14 ½-ounce can diced tomatoes
Blend to a smooth puree. Heat in a soup pot over medium-high heat:
- 1 tablespoon vegetable oil
Add the tomato puree to the pot and cook, stirring, until the mixture has darkened and slightly thickened, about 5 minutes. Dice the reserved onion and add to the pot, then add:
- 6 cups Poultry Stock, Chicken Broth, or other light stock or broth
- 1 teaspoon dried oregano, preferably Mexican, or ½ teaspoon dried epazote
Simmer, stirring occasionally, for 15 minutes. Meanwhile, have ready:
- 2 cups tortilla chips
Or heat to 365°F in a heavy skillet:
- ½ inch vegetable oil
Cut into ¼-inch-wide strips:
- 4 stale corn tortillas
and fry in the oil until crisp. Drain on paper towels and set aside. Season the broth to taste with:
- Salt and black pepper
Divide half of the chips or fried tortilla strips among serving bowls and ladle the broth over them. Top with the remaining tortilla pieces and garnish with:
- 1 avocado, pitted, peeled, and diced
- ½ cup crumbled queso fresco or grated Monterey Jack (2 ounces)
- Chopped cilantro
- (Sour cream)
- Lime wedges