Mexcian Tortilla SoupRecipe by Chef Heidi Fink
-
Prep time
45 mins
-
Cook time
1 hour 15 mins
-
Ready in
2 hours
-
Yield
Serves 6 to 8
For the authentic Mexican experience, this soup method builds flavour from scratch using the best ingredients. Make this soup to bring you right back to Mexico!
Directions
- Broth & Chicken: In a large pot, combine chicken legs, chopped onion, halved garlic, cilantro stems, bay leaves, salt, and water. Bring to a boil, simmer 45 minutes, remove chicken to cool. Strain broth, discarding solids. Set broth aside. Shred chicken meat off bone, discarding skin, fat, sinew & bone. Set chicken aside
- Tortillas: Turn on oven to 350. Spread sliced tortilla strips out on a tray. Place in oven and bake about 10 minutes, until dried. In a large cast iron pan or deep fryer, heat vegetable oil. Fry dried tortilla strips until crispy. Remove to a paper-towel-lined plate. Sprinkle with salt. Set aside.
- Chilis & Favour Paste: Remove stems and seeds from chilis and discard. Tear the seeded chilis into smaller pieces. Soak the chili pieces for 30 minutes in boiling water to just cover.
- Use 4 tbs of the corn frying oil (or different oil) to saute the chopped onion & whole garlic for about 8 to 10 minutes, until well-cooked. Add oregano and cumin at the last minute and saute about 30 seconds.
- Scrape mixture into a blender. Add chilis with their soaking liquid, the fire roasted tomato and the chipotle. Blend until completely pureed.
- Transfer puree to a soup pot and cook on medium to medium-low heat for about 15 to 20 minutes until puree is reduced and oil separates. Everything should smell great. Add broth from step 1 and simmer for 15 minutes to meld the flavours. Squeeze in fresh lime juice from one lime.
- Serve: Didive tortillas and chicken between 6 to 8 soup bowls. Ladle on hot broth into each bowl to cover the chicken and tortilla.
- Garnish each bowl with cheese, avocado & cilantro. Serve!
