Tortilla Soup
If you don't have time to make a chicken stock, use canned low-salt chicken broth. You can also used canned green chilies as a replacement to fresh Anaheim chilies. This recipe also calls for Red Chili Sauce which must be made first. (SERVES 6)
2 Tblspns corn oil
3 corn tortillas (6-inch), cut into 1-in strips
1/2 cup finely chopped yellow onions
3 garlic cloves, minced
1 jalapeno chili, cored, seeded and minced
2 Anaheim chilies, roasted, peeled, cored, seeded and finely chopped
8 roma (plum) tomatoes seeded and diced (I never seed but just dice)
2 Tblspns tomato paste
2 teaspoons cumin seed ground coarsely
2 teaspoons cayenne pepper
5 cups chicken stock
1 cup Red Chili Sauce (recipe below)
2 whole cooked chicken breasts, shredded
1 ripe avocado, pitted, peeled and diced.
GARNISH
1/2 cup grated Monterrey jack cheese
1/3 cup chopped fresh cilantro
2 corn tortillas (6-inch diameter)
*Heat the oil over medium-high heat in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion and cook 3 minutes longer; add the garlic and jalapeno chili and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; cook for 10 minutes. Stir in the cumin and cayenne; slowly whisk in the chicken stock and red sauce and simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.
*To make the garnish, preheat an over to 350F. Cut the tortillas into julienne strips. Place the strips on a baking sheet and cook for 10-15 minutes, or until crisp.
*To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla chips.
RED CHILI SAUCE
This classic sauce is used in enchiladas, huevos rancheros, tamales, soups, beans, etc. It is also an excellent marinade for steak or chicken. New Mexico chilies turn red when they dry and can be found in just about any local grocery stores. MAKES ABOUT 2 CUPS
10 whole dried new Mexico chilies
1 Tablespoon olive oil
1 cup finely chopped onions
2 garlic cloves, minced (I use 4)
about 2 cups chicken stock
2 Tblspns vegetable or olive oil
salt to taste
*Preheat an oven to 250F. Place the chilies in a heavy skillet and roast them dry in the hot oven for 3-4 minutes, being careful not to let them burn. Fill a pot just large enough to hold the chilies with water; bring the water to a boil and remove the pot from heat. Add the roasted chilies to the hot water and, using a weight such as a pot lid or dish, keep them submerged until they are soft, about 20 to 30 minutes. Remove the chilies from the water, stem, seed and tear them into strips.
*Heat the olive oil in a medium skillet over low heat; add the onion and saute until browned, about 5 minutes.
*Put the chili strips, sauteed onion, garlic and 1 cup of the chicken stock into a food processor or a blender and puree until smooth; strain.
*Heat 2 Tblspns vegetable or olive oil in a heavy skillet over medium heat. Add the chili mixture to the hot oil and cook, stirring, for about 5 minutes. Add chicken stock until the sauce is the desired consistency. (I add a full cup which then gives you 2 cups of sauce. 1 cup is used in the soup recipe above and the other cup can be refrigerated for 2-3 days or frozen for 6 months. Add salt to taste




















