Annettes Sopa De Tortilla Recipes

Steps:

• In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.

Steps:

• In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
• To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
• Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.

Steps:

• Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
• Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
• Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
• Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
• Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Steps:

• Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.
• Discard all but 2 tablespoons of the oil. Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chiles, tomatoes, and half the tortilla strips and cook for another 5 minutes. Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a day before proceeding.)
• Cool slightly. Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth. Return to the stove over medium heat, stir in the chicken, and heat through. Season with the lime juice, salt, and pepper. Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.

Steps:

• 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 before removing from heat.
• Cut tortillas into matchstick size strips.
• Sauté 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.

Steps:

• Tie garlic, peppercorns and celery seed in a piece of cheesecloth.
• In a large saucepot, bring water and chicken pieces to a boil. Add cheesecloth bag with spices, lower heat to simmer, cover and cook til tender and chicken internal temperature is 165-170 degrees. Remove chicken, set aside and let cool. Strain broth and return broth to the pot.
• Add next 8 ingredients, cover and simmer 30 minutes. Then add corn and green onion and simmer another 10 minutes. Salt to taste.
• Chop or shred chicken into small bite size pieces. Add to broth with Rice and parsley. Heat through about 5 minutes.
• Serve topped with tortilla chips and shredded cheddar. Additional cilantro can be passed if desired. For those who like their soup spicier, you can also pass your favorite hot sauce.