As winter continues for another 6 weeks, the best way to get the chill out of your bones is with a nice hot and savory soup. Dreaming of warm summer days makes me remember a Spring Break trip I took to Mexico a few years back. Whether it was the salt in the air that made my mouth water for authentic Mexican food, or just the nonstop flow of tequilla y cervesas, I fell in love with the traditional cooking of Cabo San Lucas.
I was fortunate enough to have met an amazing chef by the name of Dominica Lucia Rodriguez who introduced me to her famous Tortilla Soup. The thought of Tortilla soup never appealed to me before, but I could literally taste the passion in the broth that it soon became a favorite of mine and I had to have the recipe.
So if you're freezing and hungry like me, warm up with a huge pot of Tortilla Soup and you'll feel like you're basking in the Mexican Riviera. It HOT, simple, good for a few days, and delicious! Enjoy~
What You'll Need ...
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons vegetable oil
4 cup chicken broth
1/4 cup red bell pepper, chopped
1 tablespoon red chiles, ground
3/4 teaspoon basil leaves, dried
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounce can tomato puree
1/2 cup vegetable oil
10 6 inch diameter corn tortillas, cut into 1/2 inch strips
2 cups chicken breasts, cooked and shredded
shredded Monterey Jack cheese
What to do...
Cook and stir onions and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10 inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.