Difference between revisions of "Tortilla Soup"

From Recidemia
Jump to: navigation, search
 
Line 1: Line 1:
 +
==Description==
  
 +
Tortilla Soup <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=132-133}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=145}}</ref> is a fantastic Mexican inspired soup.
  
'''Tortilla Soup''' is a traditional southwestern dish and an excellent way to finish tortillas that have begun to go stale. It works well as a soup before a meal or as the meal itself. Turkey or pork may be used in place of chicken. Alternative garnishes, such as avocado and green onions, also work well.
+
==Ingredients==
 +
*olive oil
 +
*1 onion, peeled and chopped
 +
*2 cloves garlic, peeled and crushed
 +
*2 large carrots, peeled and chopped
 +
*2 green bell peppers, seeded and chopped
 +
*2 yellow bell peppers, seeded and chopped
 +
*2 large tomatoes, chopped
 +
*2 fresh bay leaves
 +
*2 chicken bouillon cubes
 +
*1 x 14 oz can diced tomatoes
 +
*sea salt & fresh ground black pepper
 +
 
 +
 
 +
garnishes
 +
*1 ripe avocado
 +
*1 lime
 +
*1 fresh green chile, sliced thin
 +
*2 generous handfuls of tortilla chips
 +
*1 generous tsp dried sage
 +
 
 +
==Procedure==
 +
Over medium heat warm a generous amount of olive oil. Include; onion, garlic, carrots, bell peppers. For ~15 min cook until soft, continue to gently stir. Include fresh tomatoes, bay leaves, crumble the bouillon cubes, and add the canned tomatoes. Include 2 cans of water. Stir and bring everything to boil.  Reduce to a simmer for ~20 min, occasionally stir. Heat oven to 350 degrees F. Peel and pit avocado, then cut into ~1/2" cubes. Grate lime zest over avocado cubes, squeeze juice over cubes as well, these are to garnish. Bake tortilla chips, place on a pan and drizzle with olive oil and sprinkle dried sage on top. Place in oven for a few minutes to warm. Season soup with salt and pepper.  
  
==Ingredients==
 
  
* 3 tablespoons [[Olive Oil|olive oil]] (optional)
+
==References==
* 1 [[Onion|onion]], chopped
+
<References/>
* 1 clove [[Garlic|garlic]], minced
+
 
* 1 15 ounce can of diced [[Tomato|tomatoes]]
 
* 1 6-8 ounce can of [[Tomato Paste|tomato paste]]
 
* 6 cups chicken stock, [[Broth|broth]], or bullion
 
* 1 tablespoon chopped fresh [[Cilantro|cilantro]] or 1 teaspoon dried cilantro
 
* 2-3 pieces of boneless, skinless [[Chicken|chicken]], raw or frozen
 
* ½ tsp [[Salt|salt]] (optional)
 
* ½ teaspoon freshly ground [[Pepper|black pepper]]
 
* 1 [[Jalapeno|jalapeno]], seeded and diced, or ½ teaspoon dried [[ Cayenne pepper|cayenne pepper]] (optional, Tabasco sauce can be added to individual bowls to adjust heat to taste)
 
* crunchy [[Tortilla|tortillas]] or [[Tortilla Chip|tortilla chips]]
 
* grated [[Monterey Jack Cheese|Monterey Jack]] or other Mexican cheeses
 
* sliced [[Olive|black olives]]
 
  
==Slow Cooker Procedure==
+
[[Category:North American cuisine]]
# Place oil, chopped onion, minced garlic, tomatoes, tomato paste, cilantro, chicken, stock, salt, pepper, and jalapeño/red pepper in the crock pot and cook on low for 6-9 hours.
 
# When chicken is cooked, remove from soup, coarsely chop, and return to soup.
 
# Serve soup in individual bowls with chips, cheese and olives to garnish.
 
  
==Alternate Procedure==
 
# Soup can be made without crock pot/slow cooker on stove. Simply sauté the onion and garlic in olive oil prior to adding other ingredients. Simmer on medium heat until chicken is cooked thoroughly and otherwise follow slow cooker directions.
 
  
 
[[Category:Soup Recipes|Tortilla Soup]]
 
[[Category:Soup Recipes|Tortilla Soup]]

Latest revision as of 16:09, 13 June 2012

Description[edit]

Tortilla Soup [1] [2] is a fantastic Mexican inspired soup.

Ingredients[edit]

  • olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 large carrots, peeled and chopped
  • 2 green bell peppers, seeded and chopped
  • 2 yellow bell peppers, seeded and chopped
  • 2 large tomatoes, chopped
  • 2 fresh bay leaves
  • 2 chicken bouillon cubes
  • 1 x 14 oz can diced tomatoes
  • sea salt & fresh ground black pepper


garnishes

  • 1 ripe avocado
  • 1 lime
  • 1 fresh green chile, sliced thin
  • 2 generous handfuls of tortilla chips
  • 1 generous tsp dried sage

Procedure[edit]

Over medium heat warm a generous amount of olive oil. Include; onion, garlic, carrots, bell peppers. For ~15 min cook until soft, continue to gently stir. Include fresh tomatoes, bay leaves, crumble the bouillon cubes, and add the canned tomatoes. Include 2 cans of water. Stir and bring everything to boil. Reduce to a simmer for ~20 min, occasionally stir. Heat oven to 350 degrees F. Peel and pit avocado, then cut into ~1/2" cubes. Grate lime zest over avocado cubes, squeeze juice over cubes as well, these are to garnish. Bake tortilla chips, place on a pan and drizzle with olive oil and sprinkle dried sage on top. Place in oven for a few minutes to warm. Season soup with salt and pepper.


References[edit]

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 132-133. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 145. ISBN 978-1-4013-2360-8. 

Tortilla Soup Recipes