March 21, 2010

Sopa de Tortilla



This recipe is so easy it's ridiculous. But who cares about easy if it doesn't taste good? Don't worry, this soup--with its medley of textures and flavors--won't disappoint.

Sopa de Tortilla is mainly a soup of garnishes. The soup itself is quite simple, and each guest can customize their portion. I would say onion, cilantro, avocado and lime are not optional, but do as you'd like!

Tortilla Soup

Soup:
4 skinless chicken thighs (about 1 1/2 lbs)
1 can (14.5 oz) reduced sodium chicken broth
1 jalapeño, diced (with seeds for more heat, don't worry--the broth will be strained)
6 corn tortillas (not flour)
2 T canola oil
salt

Garnish:
1 c shredded Monterey Jack Cheese
4 large scallions
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted and diced
1/2 cilantro sprigs
1 lime cut in wedges

Preheat oven to 400.

In a large pot, bring chicken, broth, jalapeño and 8 cups water to a boil over medium high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Transfer chicken to a plate to cool. Reserve broth.

Brush both sides of tortillas with oil, stacking them as you work. Cut the stack in half and then slice cross wise in half-inch strips. Spread the strips evenly on a rimmed baking sheet and bake for 15 to 20 minutes until golden brown, tossing occasionally.

Using a large spoon, skim the fat from the surface of the broth. Strain the liquid through a sieve into a clean pot. Shred the chicken with your fingers (removing any fatty bits). Return the chicken to the broth. Stir in about a teaspoon of salt or to your taste. Gently heat if needed.

To serve: Divide soup among bowls. Place garnish out in small dishes and allow each person to top their soup according to their own taste.

Serves 4. Chicken can be cooked up to a day ahead; store chicken and cooking liquid separately and shred the chicken just before serving.

1 comment:

Betsy said...

Looks really tasty! :)

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