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Tortilla Soup

Contributed By: Bill | See all of Bill's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
  22 6oz
Bill's tortilla soup. I've made this several times for parties or pot lucks. Guests can not get enough of this fragrant, complex taste and I've seen more than one person go back for 3rds or 4ths!! It's simple, but guest will think you're a Gourmet Chef!
RECIPE INGREDIENTS
3 cups diced red onion
1.5 cups diced celery
1.5 cups diced carrot
5-6 healthy cloves of garlic
1-2 med dried adobo peppers
3-4 med dried guajillo(New Mexico)peppers
3-4 med dried red hot chilli peppers
4-32 oz. Swanson chicken broth, low sodium
18-20 fresh tortilla shells
1 Tbsp dried cumin
2 tsp paprika
2 tsp cayenne pepper (more to taste)
2 Tbsp Mexican oregano
2 Tbsp table salt(the tortilla shells absorb alot of salt)
Garnish:
Diced avocado
Shredded Chihuahua cheese (or Jack cheese)
Fried tortilla strips
Crema (or sour cream)
Fresh lime wedges
DIRECTIONS
Sautee onion, carrot and celery until translucent. Add garlic in large dutch oven.


While other ingredients sautee, use 3 cups of broth and add all the de-seeded and with stems removed peppers to it. Simmer for 10-15 minutes or until soft. Cool slightly to handle better and puree in blender until smooth. There may be small flakes left, that's okay.


Add balance of ingredients and let simmer for 30-45 minutes, until most of the tortillas have broken down.


With hand emulsifier blend soup until smooth. (If you don't have an emulsifier, you can use your blender or food processor, be carefull, its hot!)


Serve into bowls, and offer garnishes for your guests to add.


Yes this is a large recipe but stores in the freezer very well. Serves about 22 6oz servings.


A variation to this is to add diced chicken to this soup or you could serve as a garnish also.


Date Added: 08/26/2009
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