CHICKEN TORTILLA SOUP ALA STEVE RECIPE

CHICKEN TORTILLA SOUP ALA STEVE RECIPE

CHICKEN TORTILLA SOUP ALA STEVE RECIPE

About ten years ago, my wife and I enjoyed a terrific bowl of tortilla soup at a cafe perched above the bustling streets of Cabo San Lucas, Mexico. I've been trying to reproduce it ever since; this is fairly close. The secret is in the lime juice and the freshly made tortilla crisps.

Ingredients of CHICKEN TORTILLA SOUP ALA STEVE RECIPE

8 cups Chicken stock

2 whole Onions diced

3 whole Garlic cloves crushed

1 1/2 tablespoon Chili powder

1 large can Crushed Tomatoes

1 whole Lime

1 teaspoon Cumin

Salt to taste

Pepper to taste

1/4 teaspoon Cayenne or more to taste

1 cup Vegetable oil

12 whole Corn tortillas

2 cups Chicken cooked and torn or cubed into 1/2" cubes

-- Optional Add-Ons --

Cilantro

Sour cream

Corn kernels

Black beans

Avocado

Description of CHICKEN TORTILLA SOUP ALA STEVE RECIPE

In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).

To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature -- be sure to test the heat of the oil by placing a corn tortilla bit into the oil -- it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so -- do not let them turn a dark brown) -- transfer to paper towel to dry. They should be crispy.

When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.

Squeeze fresh lime juice into each bowl at the table.

Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving... it's worth it.

CHICKEN TORTILLA SOUP ALA STEVE RECIPE

Servings: 8 Servings/Total Time (median): 0 : 40 Active Time: 0 : 30

Source - Bigoven.com