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Home | Soups | El Torito's Tortilla Soup


El Torito's Tortilla Soup
Ease of Cooking: Beginner
Notes: Recipe from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times 12-26-96.
Ingredients: 2 chicken breasts; boneless, skinless 3 qrt. chicken broth 1 red onion, diced 2 carrots, diced 1 boiling potato, diced 1/4 C. tomato paste 1 bay leaf 2 cloves garlic, chopped 1/2 tsp. chipotle chile en adobo, pureed 1 tsp. pickled jalapeno chile seeded, chopped 1 tsp. dried Mexican oregano 1/8 tsp. cumin salt, to taste white pepper, to taste 1 zucchini, diced 1 yellow squash, diced 1/2 red bell pepper, diced juice from 1 lime 2 Tbsp. sweet Sherry (preferably Harvey's Bristol Cream) 1 Tbsp. cilantro, chopped 1 Tbsp. fresh mint, chopped 4 corn tortillas--cut into thin strips Oil 1/2 lb. Jack cheese, shredded 12 slices avocado cilantro sprigs
Preparation: Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once. |
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