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This is my adaptation of a recipe I found when I googled "tortilla soup".
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6 (6-inch) corn tortillas
1/4 cup garlic-infused grapeseed oil (we bought a bottle from Chateu St. Jean in Napa last summer)
1/2 large white onion, chopped
3 cloves garlic, finely chopped
1 large poblano chile, seeded, veins removed, chopped
2 4oz cand Ortega Fire Roasted diced green chiles
2 14.5oz cans Swanson vegetable broth
1 cube Not-Chick'n broth seasoning
1 14.5oz can Hunts Fire Roasted diced tomatoes with garlic
1/2 teaspoon kosher salt
Garnishes:
Sour Cream (light)
Shredded cheese (cheddar, jack, whatever you like)
Avocado
Fresh Cilantro, finely chopped
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If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.
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Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
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Add onion to oil, cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, broth cube and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. .
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Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with cheese; garnish with remaining tortilla strips and cilantro. Add a dollop of sour cream and/or avocado.
2 comments:
So glad I could inspire you to blog more! This one looks delicious. Keep them coming!! :)
i was just thinking i need to commission my wife to make this today
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