Tortilla Soup With Chicken And Coriander Recipes

Steps:

• Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
• Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
• When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
• While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
• Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the sausage and cook for 3 minutes. Add the onions, celery, coriander seeds and jalapeno and saute until the onion is soft, about 5 minutes. Add the red and green peppers and saute for 1 minute more.
• Stir in the chicken broth and bay leaf. Bring to a boil. Lower the heat, season with salt and pepper to taste and simmer for 1 hour.
• Meanwhile, using a sharp knife, slice the tortillas into 1/4-inch-thick strips. Heat the oil in a heavy pot or deep fryer to 365 degrees. Add the tortilla strips in batches and fry until golden. Remove with a slotted spatula and drain on paper towels.
• Add the chicken and tomatoes to the soup and simmer for 5 minutes. Just before serving, stir in the lime juice. Ladle the soup into 6 hot bowls and garnish generously with cilantro. Top with fried tortillas strips and serve immediately.