Recipes from Mexico :: Mexican Soups and Stews
3 corn tortillas
Canola (or other vegetable) oil (for frying)
Salt, to taste
16 oz. canned tomatoes, with juice
2 cloves garlic
1/2 c. onion, chopped
1 to 2 Tbsp. canola (or other vegetable) oil
8 c. chicken stock
1 tsp. ground cumin
1 tsp. white pepper
Salt, to taste
3 to 4 Tbsp. tomato sauce, if needed
Cut the tortillas in julienne strips. Heat about 3 in. of oil to 375 degrees fahrenheit to 400 degrees fahrenheit. Fry the tortilla strips a few at a time for about 45 seconds or until crisp. Drain on paper towels and add salt to taste. Set aside.
In a blender, purée the tomatoes with the garlic and onion. Transfer to a 3-quart saucepan and sauté in hot oil for 5-10 mins.
Add chicken stock and seasonings and simmer, uncovered or without a lid, for 30 to 45 mins. or until reduced and flavorful. Adjust seasonings to taste, adding tomato sauce and more cumin if desired.
When ready to serve, reheat the broth. Place diced avocados and grated Cheddar cheese in small bowls to be served with the soup. You may also place shredded chicken in a small bowl to be placed in the soup. Also, fresh basil. The stock may be made several days in advance and, if desired, frozen.
