Michael
10-12-04, 07:27 AM
Tortilla Soup by slynny
Category: Soups
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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2-3 lg. cloves garlic
1 med. Onion
1 28oz. can tomatoes
½ cup fresh cilantro
4 dried Pasilla chilies
1-2 Habenero chilies
3-4 limes
2 sm hot chilies
1/2 tsp epazote
2 tsp Italian seasoning
1tsp basil
½ tsp cumin
Salt to taste
56 oz mock chicken or vegetable broth
1 pkg. Corn tortillas
Vegetable shortening
Instructions:
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Have the veg./mock chicken broth ready in a large pot. Rehydrate the Pasilla chilies by soaking in a bowl of hot water until they are soft, remove the stems. Put half the can of tomatoes in the blender, puree and add to the broth. Put the onion, garlic, peppers including the Pasilla peppers with some or all of the water they were soaking in, cilantro, and remaining tomatoes into blender and puree and add to the broth in pot. Add the seasoning and the juice of 1 ½ limes, simmer about ½ hour. While soup is simmering slice the corn tortillas into strips and then cut the strips into halves. In a large frying pan heat vegetable shortening, med/high heat (enough when liquefied to cover bottom of pan) and fry the tortilla strips till they are crisp and golden brown. You should only fry a single layer at a time, turning them often so they don’t burn. Depending on the size of your pan, you may need to fry several batches. You will need to add more shortening each time, as the tortillas will absorb the oil. Drain on paper towel and salt if desired.
Additional comments:
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Put the cooled chips into a soup bowl and ladle the soup over them. Garnish with a lime wedge.
**When I make this soup I always make chilaquiles at the same time. Several cups of the soup go into the chilaquiles. If you are not making chilaquiles you might want to cut the recipe in half. Also this recipe makes a very spicy hot soup! You may want to consider reducing the amount of chilies.**
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Soups
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2-3 lg. cloves garlic
1 med. Onion
1 28oz. can tomatoes
½ cup fresh cilantro
4 dried Pasilla chilies
1-2 Habenero chilies
3-4 limes
2 sm hot chilies
1/2 tsp epazote
2 tsp Italian seasoning
1tsp basil
½ tsp cumin
Salt to taste
56 oz mock chicken or vegetable broth
1 pkg. Corn tortillas
Vegetable shortening
Instructions:
-----------------------------------------------------
Have the veg./mock chicken broth ready in a large pot. Rehydrate the Pasilla chilies by soaking in a bowl of hot water until they are soft, remove the stems. Put half the can of tomatoes in the blender, puree and add to the broth. Put the onion, garlic, peppers including the Pasilla peppers with some or all of the water they were soaking in, cilantro, and remaining tomatoes into blender and puree and add to the broth in pot. Add the seasoning and the juice of 1 ½ limes, simmer about ½ hour. While soup is simmering slice the corn tortillas into strips and then cut the strips into halves. In a large frying pan heat vegetable shortening, med/high heat (enough when liquefied to cover bottom of pan) and fry the tortilla strips till they are crisp and golden brown. You should only fry a single layer at a time, turning them often so they don’t burn. Depending on the size of your pan, you may need to fry several batches. You will need to add more shortening each time, as the tortillas will absorb the oil. Drain on paper towel and salt if desired.
Additional comments:
-----------------------------------------------------
Put the cooled chips into a soup bowl and ladle the soup over them. Garnish with a lime wedge.
**When I make this soup I always make chilaquiles at the same time. Several cups of the soup go into the chilaquiles. If you are not making chilaquiles you might want to cut the recipe in half. Also this recipe makes a very spicy hot soup! You may want to consider reducing the amount of chilies.**
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.