Angry Red Lentil Tortilla Soup Recipes

TORTILLA SOUP

Steps:

• Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.
• Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about
• 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.
• Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.

TORTILLA SOUP

Steps:

• Heat the oil in a large pot and saute the onion until soft. Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour.
• While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.) Fry the tortillas strips until golden brown and crisp. Drain strips on paper towels. Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp.
• When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup. Remove from the heat. Season, to taste, with salt and pepper.
• Divide the fried tortilla strips into 6 wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl. Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side.
• Put all the ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard the bones and vegetables. You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing.
• Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

THE MANSION'S 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.