Tortilla Soup With Crisp Tortillas And Avocado Relish Recipes

Steps:

• In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
• Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
• Place toasted tortilla strips in each bowl and pour soup over strips.

Steps:

• Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
• In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
• Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
• Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
• Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
• Serve soup garnished with tortilla strips.

Steps:

• Make soup: Preheat broiler. Coarsely chop onion. In a well-seasoned 9" cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2" from heat, turning veggies occasionally with tongs, until tomato skins are blisted and lightly charred, about 20 minutes, or until soft. Drain chilies, discarding soaking liquid and in a blender, puree with veggie mixture until smooth. Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4" wide strips. In cleaned 9" skillet, heat 1/2" oil until a deep-fat thermometer registers 375 degrees and fry tortillas quarters in 3 batches, turning them until crisp and pale golden, 30 seconds to 1 minute. With 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 puree to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer uncovered, whisking occasionally until tortilla are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt & pepper. Make relish while soup is simmering: Quarter avocados, removing pits, and peel. Cut avocados into 1/4" 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.

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.