Tortilla Soup
Tortilla Soup


The is two different recipes from Gourmet magazine. One is from 1990 and
the other 1997. I hope this helps you.


Roger B.


1990:

Tortilla Soup

1 whole chicken breast (about 1 1/4 pounds)
4 cups chicken broth
1 onion, sliced
3 garlic cloves
2 tablespoons vegetable oil plus additional for frying the tortillas
a 14- to 16-ounce can tomatoes, drained
1/3 cup fresh lime juice
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear
rubber gloves)
six 7-inch corn tortillas, halved and cut crosswise into 1/4-inch-wide
strips
chopped fresh coriander for garnish if desired

In a large saucepan combine the chicken breast, the broth, and 3 cups
water, bring the liquid to boil, and simmer the chicken, covered, for 20
minutes, or until it is cooked through. Let the chicken cool in the broth.
Transfer the chicken to a bowl, reserving the broth, discard the skin and
bones, and shred the meat. In a heavy skillet cook the onion and the
garlic in 2 tablespoons of the oil over moderate heat, stirring, until the
onion is golden and in a blender or food processor puree the mixture with
the tomatoes. Stir the puree into the reserved broth with the lime juice
and the chilies and simmer the soup for 5 minutes. While the soup is
simmering, in the skillet, cleaned, heat 1/4 inch of the additional oil
over moderately high heat until it is hot but not smoking, in it fry the
tortilla strips in batches for 30 to 45 seconds, or until they are crisp,
and transfer them as they are fried with a slotted spoon to paper towels
to drain. Add the shredded chicken and
the tortilla strips to the soup and simmer the soup for 1 to 2 minutes, or
until it is heated through. Ladle the soup into heated bowls and garnish
it with the coriander.

Makes about 8 cups, serving 6.
Gourmet
December 1990


1997:

Tortilla Soup With Crisp Tortillas And Avocado Relish

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


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
puree 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.

Makes about 9 cups.
Gourmet
October 1997
Robert Del Grande
Cafe Annie, Houston TX


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