Any good Tortilla Soup Recipes out there 2618

Tortilla Soup ------------- Wolfgang Puck 2 tablespoon corn oil 2 corn tortillas cut into 1" squares 2 tablespoon chopped fresh garlic 1/4 medum onion 1 small jalape–o pepper 1 pound ripe fresh tomatoes, peeled, seeded and diced. ( If tomatoes are out of season, use an equal portion of canned tomatoes) 2 tablespoon tomato paste 2 to 3 teaspoon ground cumin 2 quarts double-strength Chicken stock Garnish 2 corn tortillas 1 avocado 1 large chicken breast, cooked ¸ Cup grated cheddar cheese 1/3 Cup coarsely chopped fresh cilantro In a large soup pot, heat the oil, add the tortillas and cook them over low heat until they are slightly crisp. Using a food grinder fitted with a medium disk, grind the garlic, onion and jalepeno pepper together, and add the mixture to the tortillas. Simmer for a few minutes. * I used a "mini food processor" and it worked fine. Add the tomatoes to the pot with the tomato paste and simmer the mixture for 10 minutes to bring out the flavor. Add the cumin and mix well. Slowly whisk in the stock, then simmer until the soup is reduced by one third. Puree the soup in a blender until it is very smooth, then pbutt it through a fine strainer into a clean pot. * I used my "stick" or wand blender and then strained it. Worked fine:):) Add salt, pepper and cumin to taste. Prepare the garnish: Preheat the oven to 350F. Cut the tortillas into julienne strips, place them on a baking sheet and bake them for 10 minutes, or until they are crisp. Peel and dice the avocado, cut the chicken into julienne strips, grate the cheese and chop the cilantro. Place each garnish into a separate bowl. At serving time, reheat the soup.

Tortilla Soup Casa Jason ------------------------

chicken, cooked and shredded chicken broth tortillas, freshly fried is best but use the supermarket tostadas (unsalted) in a pinch avocado, in chunks serrano or jalape–o chilis, sliced into rounds green onion, cut into strips garlic, diced cheese, diced queso fresco, monterey jack, cheddar, fontina, it's all good, diced or shredded tomato, diced (one roma would be sufficient for several cups of soup) cilantro, chopped cumin seed, go lite with this,lighter yet if powdered mexican oregano, regular if you can't find Mexican, again lightly it can overwhelm limes salt, pepper Heat soup pot, add oil, when hot add diced onion and sautŽ until translucent, add diced garlic, some of the chili rounds, the cumin and oregano, and finally the diced tomato and some of the cilantro and sautŽ just a little more. Don't burn the garlic. Add the broth and bring to a simmering boil. Simmer for 10 to 15 minutes then add the chicken and squeeze in some lime juice. Season with salt and pepper. Watch the salt if the broth is already salty. In large bowls, break up the tortilla chips into bite-size pieces, sprinkle with the rest of the chilis, cilantro, cheese, green onion, and avocado. Pour the hot soup into the bowls dividing the chicken evenly. The hot broth will melt the cheese and warm the avocado. Squeeze in a little more lime juice and serve (with extra lime slices if you like).

-- Clay's Kitchen