Mexican Take-Out Sopa De Tortilla
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 4 dried ancho chiles
- 8 (6 inch) corn tortillas
- 2 tablespoons olive oil, plus more for brushing
- 1⁄2 large white onion, chopped
- 6 garlic cloves, chopped
- 1⁄2 teaspoon dried oregano, crumbled
- 1 teaspoon salt
- 1 (28 ounce) can plum tomatoes
- 8 cups fat-free low-sodium chicken broth, plus more if necessary
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 4 cups shredded cooked chicken breasts (about 3 breasts)
- 1 cup grated monterey jack cheese
- 1 ripe avocado, pitted, peeled and cubed, for garnish
- 1⁄2 cup sour cream, for garnish
- 1⁄4 cup chopped cilantro, for garnish
- 1 lime, cut into 8 wedges, for garnish
directions
- Remove the stems, seeds, and ribs from chiles.
- Heat a griddle or heavy skillet over moderate heat until hot but not smoking. Place 1 or 2 chiles on the skillet and toast them, while pressing down on them with tongs or a spatula, for 20 to 30 seconds on each side, or until pliable. Repeat with the remaining chiles.
- Chop the toasted chiles into small pieces and place them in a bowl. Pour enough hot water over the chiles to cover, and let them soak for about 20 minutes or until they are soft.
- Meanwhile, cut 4 of the tortillas into 1-inch squares.
- Heat the oil in a heavy 5-quart pot over medium-high heat. Add the cut tortillas, and saute for 3 or 4 minutes, or until the tortillas turn golden brown. Add the onion, garlic, oregano, and 1/2 tsp of the salt and saute for 3 minutes, or until the onions begin to brown. Remove from the heat.
- Drain the chiles, discarding the liquid. Add the chiles, tomatoes, and stock to the pot and simmer uncovered for 30 minutes, stirring occasionally.
- Remove the soup from the heat and puree it in batches in a blender. Take care to fill the blender only halfway and cover the top with a towel in case the soup leaks out while blending - or use a stick blender.
- Return the pureed soup to the pot and keep it warm over low heat. Add the lime juice and taste for seasoning; adjust if necessary. Thin with additional stock if the soup looks too thick.
- Preheat the oven to 400º.
- Brush both sides of the remaining 4 tortillas with olive oil. Cut the tortillas into matchstick sized strips and the remaining 1/2 tsp of salt and toss so the strips are all seasoned. Bake the tortilla strips until they are crisp, about 15 minutes; set aside.
- To serve, place 1/2 cup of shredded chicken and 2 Tbsp of cheese in each serving bowl. Ladle hot soup on top and garnish each serving with avocado, sour cream, cilantro, tortilla strips, and a wedge of lime. Serve hot.
- Make ahead: The soup base can be made up to 2 days ahead and kept covered in the refrigerator. Reheat over medium heat and proceed with the recipe.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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