El Torito's Sopa de Tortilla (Tortilla Soup)
For soup:
7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
Salt to taste
White ground pepper to taste
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless, skinless chicken breasts, poached and shredded
For presentation:
3 corn tortillas
Vegetable oil
1-1/2 cups shredded Jack cheese
8-10 slices avocado
Cilantro sprigs
Instructions
In large pot, combine chicken broth, onion, carrots, celery, bell
pepper, potato, tomato paste, bay leaf, garlic and oregano. Season
to taste and bring to boil. Simmer 25 minutes.
Add zucchini, tomatoes and shredded chicken breast pieces. Bring to
boil, then simmer 10 minutes. Remove from heat.
Cut tortillas into matchstick size strips. Saute in hot oil until
crisp. Drain on paper towels and set aside.
To serve, place tortilla strips in individual bowls. Cover with
shredded cheese and ladle in soup. Top with slice of avocado and
cilantro sprig.
Yield: 8-10 servings
Credits
Recipe from: El Torito Restaurant chain |