Arizona Tortilla Soup

Recipe by Jellyqueen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut tortillas into 1-inch-wide strips. Pour oil into a 5- to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crisp and lightly browned, 2 to 3 minutes. Transfer tortilla strips to towels to drain.
  • Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.
  • Prepare Salsa Fresca while soup boils: Rinse and core tomatoes and cut into about 1/4-inch dice; put the tomatoes with their juices into a bowl. Rinse and stem the jalapeño; shake out seeds and cut out the veins. Finely chop the chili. Add it to the bowl, along with the onion, cilantro, and 3 tablespoons lime juice. Stir gently to mix, and add more lime juice and salt and pepper to taste.
  • Coarsely puree half the salsa fresca in a blender. Pit, peel, and thinly slice the avocado. Cut lime crosswise into thin slices; discard ends.
  • In wide soup bowls (at least 1 1/2-cup size), arrange equal portions of tortilla strips, remaining salsa, avocado slices, lime slices, and jack cheese.
  • Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle over condiments into prepared bowls.
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