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Tortilla Soup

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 3 dried chiles de arbol
• 3 dried chiles moritas
• 1 14-ounce can coconut milk
• 2 quarts homemade chicken stock
• 1 8-ounce can tomato sauce
• 3 tablespoons masa flour
• 5 cups cooked chicken, shredded or cut into bit-size pieces
• 1 1/2 teaspoons sea salt
• 2 tablespoons lemon juice

In a small saucepan, boil about 1 1/2 cups water and add dried chiles. Turn off heat, cover saucepan and allow dried chiles to reconstitute in the hot water. Meanwhile, heat olive oil in a skillet and saute diced onion and minced garlic until translucent and fragrant. When chiles have softened and plumped up, remove stems and seeds and add them, along with the onions and garlic, to the wet container of a Vita-Mix (or use any other blender). Add the coconut milk, tomato sauce and masa flour, and blend until smooth.

Pour mixture into a crockpot or stock pot and add chicken stock, chicken, sea salt and lemon juice. Stir well to incorporate all ingredients. Heat soup on high in the crockpot (or bring to a boil in the stockpot and reduce heat to a simmer) until ready to serve. Ladle soup into bowl and top with desired toppings—suggestions include tortilla strips or chips, grated cheese and sour cream.

Yield: about 3 quarts.

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