Tortilla Soup With Crisp Tortillas And Avocado Relish Recipes

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TORTILLA SOUP WITH CRISP TORTILLAS AND AVOCADO RELISH



Tortilla Soup with Crisp Tortillas and Avocado Relish image

Provided by Robert del Grande

Categories     Soup/Stew     Garlic     Herb     Onion     Tomato     Steak     Avocado     Hot Pepper     Red Wine     Fall     Tortillas     Gourmet

Yield Makes about 9 cups

Number Of Ingredients 23

For tortilla soup
1/2 white onion
1 pound plum tomatoes
6 peeled garlic cloves
2 [dried] guajillo chilies* (about 1 ounce)
2 [dried] ancho chilies* (about 1 ounce)
ten 5- to 6-inch white corn tortillas
about 2 cups peanut or vegetable oil for deep-frying
8 cups chicken stock*
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
For avocado relish
2 ripe California avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns
8 fresh coriander sprigs
Garnish: lime wedges
*available at Latino markets, specialty foods shops, and some supermarkets

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.

CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS



Chicken Soup with Avocado and Crispy Tortilla Strips image

Categories     Soup/Stew     Chicken     Pepper     Kid-Friendly     Avocado     Jalapeño     Tortillas     Gourmet     Small Plates

Yield Serves 6 as a first course or 4 as a main course

Number Of Ingredients 11

1 small onion
2 garlic cloves
1/2 fresh jalapeño chile, or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones and skin (about 1 pound)
3 1/2 cups chicken broth
3 cups water
4 corn tortillas
1/2 cup vegetable oil
2 firm-ripe California avocados
2 tablespoons fresh lime juice

Steps:

  • Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
  • In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
  • Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
  • Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
  • Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
  • Serve soup garnished with tortilla strips.

VEGETARIAN TORTILLA SOUP WITH AVOCADO



Vegetarian Tortilla Soup with Avocado image

One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.

Provided by april

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

3 flour tortillas, cut into strips
cooking spray
1 tablespoon peanut oil, or as needed
1 ½ cups chopped onion
¼ cup chopped red bell peppers
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes with juice, chopped
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 259 calories, Carbohydrate 32.2 g, Cholesterol 12.6 mg, Fat 12 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 621.1 mg, Sugar 7.4 g

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  • Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

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