Plan for Progress  

This Authentic Mexican soup contains all the foods that are most commonly recognised as Mexican food. Salsa, avocado, cilantro and fresh hot tortilla chips are all included in tortilla soups. Below is a typical tortilla soup recipe with ingredients and method for cooking.

Ingredients

6 (6 inch) tortillas, preferably more old and dried out

¼ cup grape seed oil, peanut oil, or other high smoke point oil

1 small onion, chopped (½ cup)

2 cloves garlic, finely chopped

1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, and chopped

4 cups chicken broth or homemade chicken stock

1 can diced tomatoes, undrained

½ teaspoon coarse salt

1 ½ cups shredded cooked chicken

1 ripe medium avocado

‘½ cup shredded Monterey Jack cheese

Chopped fresh cilantro

1 lime, cut into wedges

Method

1.If using somewhat old, dried out tortillas, that is ideal. However, if not, and relatively fresh tortillas are being used, put them on a baking sheet and place them in an oven at 200ºF for 10-15 minutes to dry them out. It is best to start with tortillas that do not have a lot of moisture in them. Slice the tortillas is two halves; cut each half into ¼ inch strips. In a 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Take out of pan; drain on paper towels. Reserve.

2.Heat the remaining oil in saucepan over medium-high heat. Cook onion in oil for 2 minutes, stirring frequently. Add garlic and chill; prepare for 2 to 3 minutes, stirring frequently, until vegetables are crunchy. Mix in broth, tomatoes and salt. Heat until boiling. Lower heat; cover and simmer for 15 minutes. Add chicken’ heat until hot.

3.To present, peel and pit the avocado. Slice into 1 inch slices. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Presents with lime wedges.