Mansions Tortilla Soup
Recipe courtesy The Mansion at Turtle Creek
Submitted by:  Ann McColm

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro—I used cilantro
1 cup fresh onion, pureed—I used fine chopped onion
2 cups pureed fresh tomatoes—I used diced canned tomatoes-drained
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree—tomato paste
2 quarts chicken stock—I added a big tablespoon full of jar bouillion and about 6 cups more water
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.

Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.

Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Difficulty: Easy
 

THERE ARE SEVERAL TOPPING YOU CAN PUT ON THIS SOUP-

FRIED CORN TORTILLA STRIPS
DICED AVOCADO
CHEESE GRATED
SOUR CREAM
FRESH LIME TO SQUEEZE ON
CUT UP FRESH DICED TOMATOES
FRESH CILANTRO-CHOPPED

 

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