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| Home -> [Soups & Stews] -> [Smoky spiced tortilla soup Recipe] |
Smoky spiced tortilla soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 4
| tbsp | Peanut oil | | 1
| med | Onion, diced | | 4
| med | Cloves garlic, minced | | 4
| | Corn tortillas (6"), chopped | | 1
| | Canned chipotle chile in | | | -adobo sauce, drained | | 1
| tbsp | Cumin, ground | | 1/2
| cup | Amber ale | | 5
| large | Tomatoes, chopped (3 lb) | | 1
| small | Cilantro bunch, stemmed | | 1
| quart | Chicken stock | | | Salt & pepper to taste | | | GARNISH | | | Chicken breast, cook/shred | | | Tortilla strips, crisp fried | | | Sour cream | | | Cilantro sprigs |
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Procedures:
| 1 | In a large saucepan or in a stock pot, heat oil over medium heat. | | 2 | Saute onion and garlic just until tender, about 5 minutes. | | 3 | Add tortillas and saute until soft, about 3 minutes. | | 4 | Stir in chipotle chile and cumin; cook 1 minute longer. | | 5 | Stir in ale and loosen any browned bits at the bottom of the pot with a fork. | | 6 | Add tomatoes and cilantro, and cook, stirring occasionally, until tomatoes release their juices, about 10 minutes. | | 7 | Add chicken stock and bring to a boil. | | 8 | Reduce heat to a simmer and cook, uncovered, for 30 minutes. | | 9 | Let soup cool slightly. | | 10 | In a blender or food processor, puree soup in several batches. | | 11 | Return soup to pot and reheat. | | 12 | Season with salt and pepper. | | 13 | Ladle soup into serving bowls. | | 14 | Garnish with shredded chicken, tortilla strips, sour cream and/or cilantro sprigs, as desired. | | 15 | from "famous chefs (and other characters) cook with beer;" printed in the chicago sun times, october 9, 1996 |
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