pat's Recipe

Tortilla Soup

Category: SOUPS/STEWS

Ingredients:
5 dried ancho chilies, soaked in boiling water,
drained, seeded and chopped
4 fresh Anaheim chilies, seeded and chopped
3 cups chopped peeled tomatoes
1 large white onion, diced
7 garlic cloves, minced
2 Tbs. canola oil
6 cups chicken stock
2 cups water
1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
2⁄3 cup chopped fresh cilantro, plus leaves for
garnish
Vegetable oil for deep-frying
6 corn tortillas, cut into strips 2 inches long
6 oz. crumbled queso fresco or shredded jack
cheese
1 avocado, pitted, peeled and sliced
Directions:
In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.