TEXAS-STYLE TORTILLA SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Ancho chile paste
  • 1 ancho chile
  • 1/2 cup boiling water
  • 1/4 teaspoon cider vinegar
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped onions
  • 1 tablespoon minced garlic
  • 2 cups corn kernels (fresh or frozen)
  • 1 cup seeded and chopped tomato
  • 1 jalapeño, seeded and minced
  • 2 (4-ounce) cans chopped mild green chiles
  • 1 tablespoon cumin
  • 1 tablespoon ancho chile paste (Above)
  • 2 teaspoons Mexican oregano**
  • 2 teaspoons chile powder
  • 1/4 teaspoon ground white pepper
  • 6 cups chicken stock
  • 3 cups (about 3/4 pound)chopped cooked chicken breast
  • 1/4 cup chopped cilantro
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water
  • Garnish
  • 2 cups fried thin tortilla strips
  • 3 large avocados, peeled and chopped
  • 6 tablespoons sour cream

Directions

  • Make the chile paste
  • 1. Remove the stem and seeds from ancho chile. Toast chile in a dry skillet over medium heat until fragrant, about a minute or so. Place the chile in a bowl and cover with boiling water mixed with the vinegar. Rehydrate for 20 to 30 minutes. Purée the chile in a blender with just enough of the soaking liquid to make a thick paste (think tomato paste consistency). Makes about 1/4 cup of chile paste. Set aside.
  • MAKE THE SOUP
  • 1. Melt the butter in a stockpot over medium heat. Stir in the onions and cook 2 minutes, stirring occasionally. Stir in the garlic. Cook, stirring frequently, until the onions are soft, about 2 to 3 more minutes.
  • 2. Stir in the corn, tomatoes, jalapeño, green chiles, chile paste, and spices, cooking another minute or so.
  • 3. Stir in the chicken stock. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the chicken and cilantro. Bring to a boil. Whisk the cornstarch and water together. Whisk into the boiling soup. Reduce the heat and simmer for a few minutes. Taste and season with salt if needed.
  • 4. Ladle the soup into warm soup bowls. Garnish with fried tortilla strips, avocado chunks, and a tablespoon of sour cream.

Notes

Categories: Misc. Soup/Stew  Soup 
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